Department of Human Nutrition and Dietetics
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Item Influence of Food Fallacies on Dietary Choices and Consumption Patterns Among Oje Market Women in Ibadan North East Local Government, Oyo State(Lead City University Ibadan, 2025-12) Toyosi Omowumi SAMUELFood fallacies are culturally transmitted beliefs about food lacking scientific basis and significantly influence dietary practices among market women in Nigeria. This study provided culturally relevant evidence to guide nutrition education and correct food-related misconceptions among women who are key influencers of household feeding practices, using a descriptive cross sectional design. Data were collected using structured questionnaires administered to 420 market women selected through systematic random sampling. Statistical analysis using SPSS (version 25) included descriptive and inferential tests such as Chi-square at a 5% significance level. Findings revealed that 67.1% of respondents had heard of food fallacies, though only 12.5% could correctly define them as non-scientific beliefs. The most commonly known fallacies were that pregnant women should avoid snails (73.1%) and that pap with milk causes weight gain (74.0%). However, belief levels were lower (17.5–43.0%), suggesting partial resistance to misinformation. Parents, grandparents, and elders were the main sources of fallacy transmission (74.0%, 61.3%, and 55.0% respectively). Education level showed a significant inverse relationship with belief strength (p < 0.001), indicating that literacy promotes critical thinking against food myths. Education and religion were significantly associated with both knowledge (χ²=80.934, p<0.001; χ²=12.250, p=0.016) and belief in food fallacies (χ²=60.659, p<0.001; χ²=17.141, p=0.009). Weak positive correlations existed between knowledge and household food choices (rs=0.15, p<0.01), while significant negative correlations were found between believing fallacies and personal food choices (rs=-0.43, p<0.001). The study concludes that food fallacies remain deeply embedded in traditional knowledge systems despite exposure to formal education, necessitating culturally sensitive nutrition interventions that integrate traditional authority figures and address the social transmission mechanisms perpetuating these beliefs. Keywords: Food fallacies, dietary choices, market women, nutrition beliefs, cultural practices. Word count: 264Item Chemical and Microbial Characterisation of Some Fermented Foods in Nigeria(Lead City University Ibadan, 2025-12) Damilola Adejoke MAKINDE-OKEFermentation is a vital aspect of Nigeria’s culinary heritage, contributing to nutritional enhancement, microbial safety, and national food security. This study explored the chemical and microbial characteristics of selected fermented foods commonly consumed in Nigeria. Raw substrates (cassava, corn, locust bean seed) and their fermented derivatives (Ogi, Fufu, Iru, Garri) were examined for nutrient composition, antioxidant potential, and microbial ecology. Proximate values ranged from 12.43–73.10% moisture content, 0.24–15.64% crude fat, 0.45–2.88% (total ash), 1.64–9.26% crude fibre, 1.26–38.62% crude protein, and 10.09–86.26% total carbohydrate. Mineral concentrations included calcium (12.5–98.4 mg/100g), magnesium (8.3–76.2 mg/100g), iron (1.2–18.6 mg/100g), and zinc (0.9–6.4 mg/100g). Vitamins A and C were notably elevated in fermented products, with ranges of 0.02–0.45 mg/100g and 1.5–22.8 mg/100g, respectively. Physico-chemical properties of fermented foods showed pH values between 3.43 and 8.34, titratable acidity from 0.04–0.95%, and total soluble solids ranging from 5.30–16.10 °Brix. Antioxidant properties revealed total phenolic content (12.6–84.3 mg GAE/g), radical scavenging activity (18.2–76.5%), ferric reducing antioxidant power (0.42–2.18 mmol Fe²⁺/g), and radical scavenging capacity (0.31–1.94 mmol Trolox/g). Microbial analysis indicated total viable counts of 2.10 ± 0.10 to 5.40 ± 0.15 log₁₀ CFU/g, with beneficial organisms such as Lactobacillus plantarum, Bacillus subtilis, and white yeasts dominating fermented samples. Spoilage organisms like Aspergillus niger and Enterobacteriaceae were reduced. In conclusion, fermentation significantly enhanced nutrient composition, antioxidant activity, and microbial safety. These improvements highlight the role of indigenous fermentation in addressing micronutrient deficiencies and promoting food quality and public health in Nigeria. Keywords: Fermentation, nutrient composition, microbial analysis, and fermented foods. Wordcount: 260 wordsItem Influence of Dietary Habits and Patterns on the Cognitive Abilities of Middle-Aged Men (44-60) in Eti-Osa LGA, Lagos State, Nigeria(Lead City University Ibadan, 2025-12) Ekaette Okon IDEThe role of diet and nutritional factors in brain aging is attracting much research attention, and midlife dietary habits play a critical role in shaping cognitive health later in life. This study assessed the Influence of dietary habits and patterns on the cognitive abilities of middle-aged men aged 45–60 years in Eti-Osa Local Government Area (LGA), Lagos State, Nigeria. A descriptive cross-sectional design was adopted, and 424 respondents were selected using a multistage sampling technique. Data were collected using a validated structured questionnaire covering socio-demographics, dietary habits, and cognitive indicators. 57.9% respondents were aged 50–59 years, predominantly Yoruba (40.7%), married (68.7%), and urban residents (86.6%). While 61.2% attained tertiary education, and meal skipping was highly prevalent (78.2%), with lunch being the most skipped meal (54.7%). Diets were dominated by grains (82.8%), while nutrient-rich foods such as vegetables, nuts, dairy, and vitamin A-rich produce were rarely consumed. Alcohol intake was common (53.1%), and less than half (46.1%) engaged in regular physical activity. Cognitively, many respondents reported memory lapses and word finding difficulties. Mean word recall scores were significantly higher among younger respondents (4.36±2.23) than older ones (2.73±2.16, p=0.000), and among those with tertiary education (4.43±2.05) compared to less educated participants (2.29±1.52, p=0.000). These findings indicate that limited dietary diversity, frequent meal skipping, and poor lifestyle habits contribute to early cognitive decline. Improving nutritional awareness, encouraging regular balanced meals, and promoting physical and cognitive activities are recommended to reduce cognitive impairment in midlife. Key Words: Dietary Patterns, Cognitive Abilities, Middle-Aged Men, Cognitive Health, Diet. Word Count: 250Item Synergistic Effect of Unripe Plantain and Garden Egg Extract on Postprandial Blood Glucose in Diabetes Mellitus Wistar Rats(Lead City University, Ibadan, 2025-12) Lydia Tolulope AYANKOSODiabetes mellitus is a growing global health challenge requiring safe, accessible, and effective strategies for blood glucose control. Conventional pharmacological treatments, though effective, often pose risks such as drug-induced hypoglycemia, prompting interest in functional foods with antidiabetic potential. This study evaluated the synergistic antihyperglycemic effects of unripe plantain (Musa paradisiaca) and garden egg (Solanum melongena) flours in streptozotocin (STZ) induced diabetic rats, to develop a natural, dietary based therapy comparable to metformin. The research addressed a critical gap by investigating the combined effects of these two functional foods rather than their individual impacts, applying the nutritional synergy and glucose homeostasis theories to explain their interaction in regulating blood glucose levels. Forty-two Wistar rats were divided into six groups (n=7): normal control, negative control, metformin treated (500 mg/kg), and three treatment groups administered 25%, 50%, and 100% formulations of the bi-herbal extract. Type 2 diabetes was induced using STZ (38 mg/kg body weight), and fasting blood glucose, body weight, and biochemical parameters were measured weekly for 28 days. Data were analyzed using one-way ANOVA with significance set at p<0.05. Results showed persistent hyperglycemia in untreated diabetic rats (291.70 ± 30.93 to 583.00 ± 17.00 mg/dL). In contrast, rats treated with bi-herbal formulations exhibited significant, dose- dependent reductions in glucose levels 25 mg/kg (264.30 ± 14.11 to 73.50 ± 6.50 mg/dL), 50 mg/kg (296.70 ± 13.91 to 72.00 ± 5.00 mg/dL), and 100 mg/kg (294.30 ± 13.93 to 71.50 ± 7.50 mg/dL) comparable to metformin-treated rats (p<0.001). The treatment also improved glucose tolerance, stabilized liver enzyme activities, and enhanced body weight recovery. In conclusion, combined unripe plantain and garden egg flours exhibited potent antihyperglycemic and hepatoprotective effects. The study recommends clinical trials and bioactive compound isolation to validate and optimize their use as safe, functional dietary therapies for diabetes management. Keywords: Unripe plantain, Garden egg, Blood glucose, Diabetes mellitus, Bi-herbal formulation. Word count: 295Item 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 OWOLABIThis 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: 250Item 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: 229Item 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 OLAPONon-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: 295Item COMPARATIVE NUTRIENTS COMPOSITION OF SMOOTHIES MADE FROM FRUITS, PLANT BASED MILK AND EGG SHELL POWDER(Lead City University, Ibadan, 2024-12) Ayomide Abimbola FASAKINUndernutrition 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