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Welcome to UISpace, The University of Ibadan Institutional Repository. A collection of theses, articles, books, videos, images, lectures, papers, data sets and all types of digital content originating from the University of Ibadan Nigeria. This repository is managed by the Kenneth Dike Library University of Ibadan, Nigeria.
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Recent Submissions
Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough
(Nutrition Society of Nigeria, 2018) Okareh, O. T.; Ariyo, O.; Loto-Charles, A. R.
Background: Information on glycemic index of staple foods are required to develop appropriate nutrition
education materials to promote informed food choices.
Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely
pineapple, banana, jollof rice and wheat flour dough.
Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate
2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar:
92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose
over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period
post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area
under the glucose curve, glycemic index and glycemic load.
Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of
wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough
and pineapple showed no significant difference when compared with glucose, while of banana was
significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and
99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple,
wheat flour, jollof rice and banana, respectively.
Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and
post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be
intensified on promoting portion size control for improved glycemic response.
Nutritional composition, microbial load and consumer acceptability of tiger nut (cyperus esculentus), date (phoenix dactylifera l.) And ginger (zingiber officinale roscoe) blended beverage
(Faculty of Agriculture, University of Nigeria, Nsukka, 2021) Ariyo, O.; Adetutu, O.; Keshinro, O.
Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria.
Diversifying the crops in local beverage production could improve dietary diversification and increase
nutrients intake. This study determined the nutritional composition, microbial load and consumer
acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed
to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were
analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using
standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained
panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture,
protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1)
ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively.
Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17,
4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1)
ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05
mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged
from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and
general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and
calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally
acceptable to consumers and considered safe up to day 10 when refrigerated.
Effect of accelerated ripening agent on nutrient and antinutrient composition of banana
(African Journals Online (AJOL), 2021) Ariyo, O.; Balogun, B.; Solademi, E. A.
Food safety especially of fruits is important for a healthy and sustainable food system. Though
accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits
remains underexplored. This study was conducted to investigate the changes in the nutrient and
antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature
bunches of freshly harvested green bananas were grouped separately and allowed to ripen
naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional
parameters (proximate, minerals, vitamins) and antinutritional parameters were determined
using relevant analytical methods, and the results obtained were compared across groups. The
results showed that the proximate composition of the artificially ripened samples increase in ash
(1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents
declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium
carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher
amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100
g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g)
and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when
compared to the naturally ripened samples. The use of calcium carbide as a ripening agent
increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin,
pantothenic acid, and pyridoxine composition of Cavendish banana.
Nutrient intake in children 4–13 years old in Ibadan, Nigeria
(MDPI AG (Multidisciplinary Digital Publishing Institute), 2021) Tassy, M.; Eldridge, A. L.; Sanusi, R. A.; Ariyo, O.; Ogundero, A.; Eyinla, T. E.; Wang, D.
The paucity of adequate data on dietary and nutrient intakes of school-age children is a
barrier to addressing malnutrition and associated risks in Nigeria. This study included 955 children
aged 4–13 years from Ibadan, Nigeria, using a stratified random sampling design. Information on
family socio-demographic characteristics was reported, and child anthropometrics were measured.
Dietary intake data were collected using a multi-pass 24 h dietary recall method; 20% of subjects
completed a second 24 h recall to estimate usual nutrient intakes. Means and distributions of usual
intakes of energy and nutrients as well as prevalence of inadequacy were estimated. Usual energy
intake (kcal/day) was 1345 and 1590 for younger (4–8 years) and older (9–13 years) age groups,
respectively. The macronutrient intakes of most children did not conform to Adequate Macronutrient
Distribution Ranges (AMDRs), which were characterized by a higher proportion of energy from
carbohydrates and lower proportion from total fats. Protein intake was largely within the AMDR.
Compared to recommendations, over 60% of 4–8-year-old children had inadequate intakes of calcium,
copper, iron, folate, and vitamins A, D, and E. There were more micronutrient inadequacies in the
older children. This study identifies nutrition gaps and suggests future research and education to
improve child nutrition in Nigeria.
Effects of Photo-Voice Approach on Recall Accuracy in 24-Hour Dietary Assessment Procedure among University of Ibadan Undergraduate Students
(Nutrition Society of Nigeria, 2021) Ariyo, O.; Okareh, O. T.; Oloyede, F.; Okoror, T. A.
Background: Misreporting in 24-hour dietary recall procedure limits establishing diet-disease
relationship, thus, innovations to improve recall accuracy is desirable.
Objective: This study was designed to assess the effects of photo-voice approach on 24-hour dietary
recall accuracy among undergraduate students.
Method: This cross-sectional study involved 200 undergraduate students selected using a simple random
sampling from a pool of consenting students using WhatsApp-enabled smartphones. Socio-demographic
characteristics and dietary intake data were obtained using semi-structured questionnaire. Respondents
were prompted to capture and submit daily foods and drinks consumption and randomly sampled for
assessment over a 30-day period. Dietary intake was assessed using 24-hour multi-pass recall and
photovoice-aided 24-hour multi-pass recall same day. Energy and nutrients intake and percentage
difference in the two approaches were calculated and compared using descriptive statistics and Chisquare
test (p≤0.05).
Results: Age was 21.0±1.8 years and 57.5% were males. Estimated intakes of energy (1701.2±795.3;
1684.4±774.4)kcal, Protein (50.6±29.1; 50.1±28.1)g, Vitamin A (2712.5±1903.4;
2149.5±1747.4)RE and other nutrients were largely higher with photovoice-aided than conventional
24-hour recall approach, respectively. Large underreporting of phosphorus (-76.7%); thiamin (-72.7%),
vitamin A (-26.2%), and vitamin C (-10.1%); and overreporting of vitamins B6 (+33.3%); B2 (+11.1%),
and B12 (+17.6%) were observed. Recall accuracy for energy (+15.2%; -8.2%); thiamin (+21.4%; -
58.5%); riboflavin (+27.3%; -24.2%), vitamin B6 (+9.1%; -18.6%), folate (+27.8%; -12.2%), calcium
(+11.3%; -17.9%), zinc (+10.9%;-2.6%) and iron (+14.1%; -8.2%) differed significantly in female and
male respondents, respectively.
Conclusion: Application of photo-voice methodology improves recall accuracy in 24-hour dietary recall
procedure and reflects gender difference in recall accuracy