Predisposing Factors to Protein Energy Malnutrition among Children (0-5 Years) in Umuogele Umuariam Community in Obowo Local Government Area of Imo State, Nigeria

Chukwu, Emmanuel O.

doi:10.15406/jnhfe.2017.06.00206

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…Protein-energy malnutrition (PEM) results from deficiency in dietary protein and/or energy in varying proportions [ 2 ]. Sub-Saharan Africa (SSA) continues to lead in bearing the brunt of PEM and globally, the prevalence has continued to rise up to 47.3% with the worst increase occurring in regions of Africa [ 3 , 4 ]. Therefore, an improvement in nutrition is needed to decrease the high mortality and morbidity rates associated with PEM [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Awobusuyi

Siwela

Pillay

2020

Foods

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Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed at a 3:1 ratio (w/w sorghum:termite) to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. Compared with the control (100% wheat flour), the cookies fortified with sorghum and termite had about double the quantity of protein, minerals, and amino acids. However, with increased substitution level of the sorghum–termite blend, the spread factor of the cookies decreased. There is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM.

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Section: Introductionmentioning

confidence: 99%

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Awobusuyi

Siwela

Pillay

2020

Foods

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“…Hypoglycemia was defined as blood sugar < 54 mg/dL, hypoalbuminemia was defined as albumin < 3,5 g/dL, hyponatremia was defined as serum sodium < 135 mEq/L, hypokalemia was defined as serum potassium < 3,5 mEq/L and hypocalcemia was defined as serum calcium < 8,8 mEq/L. Anemia was further classified based on age as follows: < 11 g/dL in children age < 4 years old, < 11,5 g/dL in children 5 to 11 years old and < 12 g/dL in children > 11 years old [8][9][10][11][12].…”

Section: Variable Definitionmentioning

confidence: 99%

Prevalence and Biochemical Risk Factors of Severe Acute Malnutrition in Infants Under 6 Months Old in Single Tertiary Referral Hospital

Lukman¹,

Pratiwi²,

Sidiartha³

2022

AJP

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Severe acute malnutrition remains to be a burden in developing countries, including Indonesia. Recent studies and researches started to highlight the importance of recognizing severe acute malnutrition in infants under 6 months old. This is a cross-sectional study aims to know the prevalence and biochemical risk factors of severe acute malnutrition in infants under 6 months old in our single tertiary referral hospital,

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Development of maize‐based instant porridge flour formulated using sweet lupine, orange‐fleshed sweet potato, and moringa leaf powder

Dessta,

Terefe

2024

Food Science & Nutrition

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Malnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta‐carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder to maize‐based porridge showed a significant (p < .05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize‐based porridge prepared from 50% maize, 35% orange‐fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5‐point hedonic scale) in all sensory attributes. In conclusion, the addition of orange‐fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro‐ and micronutrients. Therefore, the development of nutritious maize‐based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity.

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Predisposing Factors to Protein Energy Malnutrition among Children (0-5 Years) in Umuogele Umuariam Community in Obowo Local Government Area of Imo State, Nigeria

Cited by 3 publications

References 7 publications

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Prevalence and Biochemical Risk Factors of Severe Acute Malnutrition in Infants Under 6 Months Old in Single Tertiary Referral Hospital

Development of maize‐based instant porridge flour formulated using sweet lupine, orange‐fleshed sweet potato, and moringa leaf powder

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