Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes

Background:

Childhood malnutrition is a common public health problem in Ethiopia. This animal study aims to evaluate the haematological, biochemical, and nutritional indices of weanling albino rats fed on complementary diets developed from selected cereals and legumes.

Methods:

The nutritional qualities of the formulated blends were assessed biologically by feeding white albino rats in order to determine feed intake, the growth rate, protein quality parameters, biochemical and haematological properties. The commercial weaning diet (cerifam) and casein were used as control diets. On the 28th day, blood samples were collected from three randomly selected rats by decapitation. Full blood count analysis was carried out using the Automated Haematologic Analyzer to determine haematological parameters. All the biochemical parameters were determined using Mindray diagnostic kits.

Results and Discussion:

The food intake pattern showed that animals placed on diet 3, diet 4, casein, and cerifam consumed more food than those fed on diet 1, diet 2, and diet 7. The mean growth rate of animals fed on diet 3 and diet 4 was significantly (p<0.05) higher than those placed on diet 1, diet 2, and diet 7 but similar to those fed with commercial diet and casein. The protein quality evaluation of the diets showed that the protein efficiency ratio ranged from 1.20 to 2.43 while the biological value was in the range of 54.53 to 69.48%. The net protein utilization and true digestibility were 65.62 to 70.21% and 59.01 to 64.01%, respectively. Serum total protein, albumin, and globulin levels in rats given diet 3 and diet 4 were comparable to the controls and within the normal range. Comparatively, the creatinine and urea levels of rats fed on the control and formulated diets were within the normal range. The serum alanine aminotransferase values of rats fed on the control and formulated diets ranged from 22.03 IU/L in diet 2 to 37.76 IU/L in diet 4 and were not significantly different from each other. In this study, the packed cell volume and haemoglobin values of the control and formulated diets were within the recommended range. Evidently, diet 3 and diet 4 gave the best growth performance after the feeding trials.

Conclusion:

The haematological and biochemical indices indicate that these diets can support effective growth and development in rats, and consumption of these diets has no detrimental effects on the liver and renal function.

Effect of a nutrition education programme on the metabolic syndrome in type 2 diabetes mellitus patients at a level 5 Hospital in Kenya: "a randomized controlled trial"

BACKGROUND

Type 2 diabetes mellitus (T2D), is a life-threatening condition of global public health concern. It worsens in the presence of the metabolic syndrome (MetS), a complex disorder characterized by co-occurrence of at least three of such factors as hypertension, obesity, dyslipidemia and insulin resistance. However, lifestyle interventions reduce the risk of both MetS and T2D, and nutrition education can empower individuals on the appropriate, lifestyle changes. The aim of the current study was to evaluate the effect of a nutrition education programme, with and without inclusion of peer to peer support, on MetS in T2D patients.

METHODS

This was a randomized controlled trial with two intervention groups and one control. One of the intervention groups involved a nutrition education programme with peer-to-peer support (NEP); the other involved only the education program, while the control received standard care. Each group had 51 participants. The nutrition education programme was conducted for 2 h per week for 8 weeks. In addition, the NEP had weekly peer-to-peer interactions for 8 weeks. All groups had follow-up sessions for 6 months. Data on MetS risk factors as well as food intake patterns and physical activity levels were taken at baseline and at different time points during the study. Analysis of Co-variance and regression were used in the analysis.

RESULTS

The MetS prevalence improved in the NEP (90 to 52%) and NE (86 to 69%), while it worsened in C (88 to 91%). There was improvement in the mean values of the anthropometric parameters in the NEP and NE which worsened in the control group. There was a general improvement in mean values of blood lipids, fasting blood glucose and HbA1c in all the groups, with NEP showing the greatest improvements, followed by NE, except for triglycerides and HDL where the control group had better improvement than the NE. Changes in the anthropometric and metabolic indicators mirrored the changes in food intake patterns and physical activity, where the greatest improvements occurred in the NEP.

CONCLUSIONS

Nutrition education with inclusion of peer to peer support was of clinical benefit in improving metabolic outcomes and reducing MetS in T2DM patients.

TRIAL REGISTRATION

The study has been registered retrospectively by Pan African Clinical Trial Registry; Registration No: PACTR201910518676391.

Effect of Traditional Fermentation and Malting on Phytic Acid and Mineral Availability from Sorghum (Sorghum Bicolor) and Finger Millet (Eleusine Coracana) Grain Varieties Grown in Kenya

Sorghum and finger millet grains are traditional staple foods in Kenya. However, they have naturally occurring anti-nutritional factors, such as phytic acid, that decrease their dietary availability. This work determined the effect of fermentation and malting on the phytic acid content of, and mineral availability in five varieties of sorghum and four varieties of finger millet grain grown in Kenya. Phytic acid ranged from 875.1 to 2,211.9 mg/100 g in sorghum. The levels in finger millet ranged from 851.6 to 1,419.4 mg/100 g grain. Fermentation resulted in a mean decrease of phytic acid in of 64.8% after 96 hours and 39.0% after 72 hours in sorghum grain. In finger millet, there was a mean decrease of 72.3% and 54.3% after 96 and 72 hours, respectively. Malting also resulted in a mean decrease of 23.9 and 45.3% after 72 and 96 hours, respectively. The extent of decrease of phytic acid differed among the grain varieties. Fermentation increased the rate of available iron, manganese, and calcium in both sorghum and finger millet. The available minerals were generally higher in finger millet than in sorghum after fermentation. Fermentation was also more effective than malting in reducing phytic acid in sorghum and finger millet. Simple traditional food processing methods can therefore be used to increase mineral availability.

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl₂ solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris)

The occurrence of the hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. This phenomenon may be influenced by pectin properties. The objective of this study was to characterize the pectic polysaccharides comprised in the alcohol insoluble residue (AIR) extracted from easy-to-cook (Rose coco) and hard-to-cook (Pinto) common beans. This would provide an insight in the relationship between the pectin properties and HTC defect. The AIR was extracted from raw, half-cooked hard, half-cooked soft and fully-cooked bean samples. Subsequently, it was fractionated into water-, chelator- and Na₂CO₃-soluble pectin fractions and a hemicellulose fraction. For the AIR and the pectin fractions, determination of the galacturonic acid content, neutral sugars, degree of methylesterfication (DM), degree of acetylation (DAc) and molar mass (MM) distribution was performed. Results on the pectin fractions, MM distribution and pectin content profile, revealed that Rose coco pectin generally showed higher pectin solubility than Pinto. Neutral sugar profiles indicated that Pinto contained higher amounts of branched pectin (i.e. arabinans) than Rose coco. There was no difference between the DM of Pinto and Rose coco, however, the DAc was higher in Rose coco. In conclusion, the differences in pectin structure and solubility properties between easy- and hard-to-cook common beans might contribute to the differences in their cooking behavior.

GROWTH AND NUTRITIONAL STATUS OF THE FIRST SIX MONTHS OF LIFE AMONG SELECTED HOSPITALS--NAIROBI PROVINCE

BACKGROUND

Exclusive breastfeeding for infants is recommended for the first six months for optimal health, development and growth. However, there is limited data on infant feeding practices and nutrition status of infants in Nairobi.

OBJECTIVE

To assess infant growth and nutritional status and compare with feeding practices in the first six months of life in selected hospitals, Nairobi Province.

DESIGN

Prospective cohort design

SETTING

Five major hospitals in Nairobi namely; The Aga Khan, Pumwani Maternity, Mater Misercordiae, St Mary's Langata and Jamaa Hospitals.

SUBJECTS

A sample of 692 mother-infant pairs were recruited at birth and followed up until six months.

INTERVENTION

There was no direct experimental intervention, but there was observation of infant feeding practices, weight and height measurement was recorded every four weeks and determination of nutrition status of the infants for a period of six months.

MAIN OUTCOME MEASURES

Nutritional status and infant feeding practices in the first six months.

RESULTS

Slightly more than half (58.8%) of the mothers were formally employed and the rest were self employed. The mean age of the mothers was 28.3 ± 4.9 years. The mean income was KES 26,360 ± 34,696. The mean birth weight of infants was 3.24 ± 0.43 kg and 53.3% of all infants were male. Above 80% of infants were within normal weight based on weight for age Z-scores (WAZ) at 6, 10, 14 and 23 weeks. The prevalence of overweight based on WAZ was 9.5%, 11.6%, 11.9% and 11% at 6, 14, 19 and 23 weeks, respectively. There were no significant (P > 0.05) differences in WAZ between infants on different feeding methods.

CONCLUSIONS

There was no significant difference in weight or length gain among children that were fully breastfed in comparison to those who were given infant formula or had mixed feeding. However, there was concern over the proportion of overweight infants, as the condition may lead to long term health problems.

FACTORS INFLUENCING VITAMIN A SUPPLEMENTATION AMONG MOTHERS OF CHILDREN UNDER FIVE YEARS OLD AT MBAGATHI DISTRICT HOSPITAL, KENYA

BACKGROUND

Vitamin A supplementation is one of the best-proven and most costeffective interventions to improve vitamin A status and save children's lives.

OBJECTIVE

To assess factors affecting practices and utilisation of Vitamin A supplementation services among mothers with children below five years attending Mbagathi District Hospital.

DESIGN

Cross-sectional descriptive study.

SETTING

Mbagathi District Hospital (MDH) Maternal and Child Health Clinic (MCH) and Paediatric Out Patient Department (POPD).

SUBJECTS

Mothers attending MDH MCH and POPD.

MAIN OUTCOME MEASURES

Utilisation, Practices and Awareness of vitamin A supplementation (VAS).

RESULTS

A total of one hundred and fifty eight respondents were interviewed. About a half (52%) of the respondents had their children up to date with VAS while less than a half (43%) of the mothers had received vitamin A after delivery. Three quarters of the respondents'children had missed the vitamin A capsule because they were either not aware of schedule (41%) or had stopped coming to clinic (35%). This notwithstanding, 91% of the respondents neither encountered any problems when seeking VAS services nor had negative beliefs or superstitions about vitamin A.

CONCLUSION

The main factors affecting utilisation of VAS services was lack of information and awareness among both health workers and mothers. These services are averagely well utilised at MDH though still below the National 80% coverage target.

Potential contribution of mangoes to reduction of vitamin A deficiency in Kenya

The β-carotene content of fresh and dried mangoes commonly consumed in Kenya was evaluated and converted to retinol equivalent (RE). Mango fruits of varieties Ngowe, Apple, and Tommy Atkins were harvested at mature green, partially ripe, and ripe stages and their β-carotene content analyzed. The stability of β-carotene in sun dried mangoes was also studied over 6 months under usual marketing conditions used in Kenya. The effect of using simple pretreatment methods prior to drying of mango slices on retention of β-carotene was as well evaluated. In amounts acceptable to children and women, fresh and dried mangoes can supply 50% or more of the daily required retinol equivalent for children and women. Stage of ripeness, variety, postharvest holding temperature, method of drying, and storage time of dried mango slices affected β-carotene content and consequently vitamin A value of the fruits. Apple variety grown in Machakos had the highest β-carotene. It exceeded the daily RE requirements by 11.8% and 21.5% for women and children respectively. Fresh or dried mangoes are a significant provitamin A source and should be included in food-based approaches aiming to reduce vitamin A deficiency.

Vitamin A supplementation awareness among mothers of children under five years old at Mbagathi District Hospital, Nairobi, Kenya

BACKGROUND

Vitamin A deficiency is one of the leading micro-nutrient deficiencies of public health importance in Kenya. Provision of vitamin A supplements every six months is an inexpensive, safe, quick and effective way to improve vitamin A status and save children's lives.

OBJECTIVES

To determine vitamin A supplementation awareness, attitudes and beliefs among mothers of children under five years old attending Mbagathi District Hospital.

METHODS

DESIGN

Cross sectional study.

SETTING

Mbagathi District Hospital (MDH) Maternal and Child Health Clinic (MCH) and Paediatric Out Patient Department (POPD).

PARTICIPANTS

Mothers attending MDH MCH and POPD.

DATA COLLECTION

Both quantitative and qualitative data using questionnaires, in-depth interviews and focus group discussions.

SAMPLING

A systematic random sampling where every alternate client was recruited and questionnaires administered to make 158 respondents. Key informants were purposively chosen for in-depth interviews and focus group discussions.

RESULTS

Ninety four percent of the respondents reported having heard about vitamin A, major source of information being the health worker (82%). While 58% of the respondents were aware that the recommended schedule for VAS for children is every 6 months, almost half (49%) of respondents were aware vitamin A was given to mothers. Most of the respondents were positive and supportive of VAS. There were no negative beliefs or attitudes mentioned. However, majority (66%) had never discussed about Vitamin A with other mothers/people. Only 18% of the respondents believed VAD was associated with eye problems/blindness. Most mothers did not believe there was a specific consequence of VAD. Majority (64%) of the respondents did not believe there were any possible hindrances to taking their children for VAS.

CONCLUSION

Mothers were positive and supportive of VAS, major source of information being the health worker but there was lackof information and awareness among both health workers and mothers.

Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya

Sorghum and finger millet grains are traditional staple foods in Kenya. However, they have naturally occurring anti-nutritional factors, such as phytic acid, that decrease their dietary availability. This work determined the effect of fermentation and malting on the phytic acid content of, and mineral availability in five varieties of sorghum and four varieties of finger millet grain grown in Kenya. Phytic acid ranged from 875.1 to 2,211.9 mg/100 g in sorghum. The levels in finger millet ranged from 851.6 to 1,419.4 mg/100 g grain. Fermentation resulted in a mean decrease of phytic acid in of 64.8% after 96 hours and 39.0% after 72 hours in sorghum grain. In finger millet, there was a mean decrease of 72.3% and 54.3% after 96 and 72 hours, respectively. Malting also resulted in a mean decrease of 23.9 and 45.3% after 72 and 96 hours, respectively. The extent of decrease of phytic acid differed among the grain varieties. Fermentation increased the rate of available iron, manganese, and calcium in both sorghum and finger millet. The available minerals were generally higher in finger millet than in sorghum after fermentation. Fermentation was also more effective than malting in reducing phytic acid in sorghum and finger millet. Simple traditional food processing methods can therefore be used to increase mineral availability.