University of Nigeria, Nsukka

About: University of Nigeria, Nsukka is a education organization based out in Nsukka, Nigeria. It is known for research contribution in the topics: Population & Health care. The organization has 10211 authors who have published 13685 publications receiving 138922 citations.

Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours

Abstract: The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.

Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro Protein digestibility of the African yambean ( Sphenostylis stenocarpa)

Abstract: The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.

Preferences for benefit packages for community-based health insurance: an exploratory study in Nigeria

Abstract: Background It is important that community-based health insurance (CBHI) schemes are designed in such a way as to ensure the relevance of the benefit packages to potential clients. Hence, this paper provides an understanding of the preferred benefit packages by different economic status groups as well as urban and rural dwellers for CBHI in Southeast Nigeria.

An Assessment of the Phytochemical and Nutrient Composition of the Pulverized Root of Cissus Quadrangularis

Abstract: The phytochemical and nutrient composition of the pulverized dried root of Cissus quadrangularis (an edible Nigerian vegetable) were determined. Phytochemical tests on the plant revealed the presence of alkaloids, saponins, tannins, flavonoids, glycosides with the absence of cyanogenic glycosides. Proximate analysis showed II 0.01% moisture content, 3.33 0.58% fat, 7.50 0.17% crude protein, 68.89 1.16% carbohydrate, 3.33 0.10% ash, 5.97 0.1% fibre, and 335.50 3.43 kcal/100g energy content. The root powder also constituted a rich source of mineral elements (mg/100g dry matter): Potassium 67.5, calcium 39.5, zinc 3.0, sodium 22.5, Iron 7.5, lead 3.5, cadmium 0.25, copper 0.5, magnesium 1.15, chromium 0, cobalt 0. Analysis of the toxicants also revealed that the oxalate, tannin, phytate, saponin contents were 135, 0.3, 20, 0.16 mg/100g dry matter, while hydrocyanic acid was not detected. The results are discussed in terms of the nutritive value as well as the public health implication of having this vegetable as part of the diet. Key words: Cissus quadrangularis, nutritional evaluation. Bio-Research Vol.1(1) 2003: 63-68