This research work assessed albumin concentration level in hypertensive patients with or without cataract at Eyes' Foundation Hospital at Itamogiri, Ijebu -Mushin in ijebu-East Local Government Area and General Hospital Ijebu-Ode both in Ogun State, Nigeria. Simple random sampling was used to select the 150 samples from the study area. Fifty (50) healthy staffs and individuals who volunteered to help with the research were used as control group, while group A (test) comprises of fifty (50) hypertensive patients without history of cataract and group B (test) comprises of fifty (50) hypertensive patients with history of cataract. Blood samples were taken under the same conditions in all individuals and analysed for albumin level using spectrophotometer. The findings showed that there was no significant difference in albumin level between the control group (Mean ± SD = 48.12 ± 8.20 g/L) as compared with test group A (Mean ± SD = 49.19 ± 10.19 g/L) but in comparing albumin level in control group and test group B, the findings showed that there was significant reduction in albumin concentration of test group B with Mean ± SD = 44.35 ± 11.99 g/L indicating hypertension (with cataract) had significantly decreased levels of plasma albumin when compared to non-cataract hypertensive patients. This shows that cataract could directly influence increase in serum albumin concentration of hypertensive patients. Salt restricted diet should be advised in such patients after evaluating serum electrolyte level which may delay maturation and progression of Cataract.

Abstract:The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, 'Ata Paki' contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B 2 in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for "atomboro" was rated 75, 65 and 85 percent while "tutu" rated 60, 80 and 65 percent and "ata-paki" rated 70, 70, 60 percent respectively which shows that "atomboro" is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.