Christina A. Nti

Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)

Four popular West African local cultivars of cowpea (Vigna unguiculata), with distinctly different seed coat colors, were evaluated for their relative amylograph pasting characteristics, condensed tannin content, in vitro protein digestibility and Tetrahymena protein efficiency ratio (t-PER). The effects of roasting and dehulling on these properties were also determined. There were wide variations in the hot paste viscosity characteristics of the different cultivars studied. The raw cowpea flour samples exhibited maximum paste viscosities ranging between 260 Brabender Units (BU) for the Mottled cultivar and 460 BU for the cream-colored Blackeye cultivar. Cowpea cultivars with the greatest peak viscosities showed low stabilities to extended cooking. Roasting depressed paste viscosity properties of all the cowpea cultivars studied. Tannin concentrations were 0.3–6.9 and 7.2–116 mg CE/g flour from whole cowpea seeds and seed coats respectively, increasing with intensity of seed color. Although dehulling removed 98% of the tannin content of raw cowpeas, improvement in protein quality as a result of dehulling was observed for only the highly-pigmented Maroon-red variety. Roasting significantly improved digestibility and more than doubled the t-PER of all cowpea cultivars studied. Roasted cowpeas possess adequate nutritional and functional qualities as protein supplements in cereal-based weaning foods. However, it appears that dehulling is necessary to enhance the nutritional quality of the highly pigmented cultivars of cowpea.

Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal

Studies were conducted to develop an appropriate household/small-scale enterprise level technique for the production of soy-fortified fermented maize dough (or meal) by comparing different treatments, processing methods and fortification levels. The effects of fortification method of the Ghanaian traditional fermented maize dough with raw or heat-treated whole soybeans and full-fat soyflour at 0%, 10% and 20% replacement levels, on the rate of fermentation and product quality were investigated. Sensory characteristics, trypsin inhibitor activity, amino acid pattern, proximate composition and hot paste viscosity were used as the indices of quality. Addition of whole soybeans to maize before milling and fermentation reduced the fermentation time by 60% while increasing the protein content by 24% and 70% respectively for 10% and 20% levels of fortification. A significant improvement was also achieved in the amino acids pattern of the fortified dough. However, raw whole soybeans imparted an undesirable color and beany flavor and an appreciable concentration of trypsin inhibitor activity (TIA) to the dough. Boiling soybeans for 20 min before incorporation into the maize for milling and fermentation was found necessary for desirable flavor and low levels of TIA. Little or no changes in the pasting viscosity characteristics occurred in samples containing boiled soybeans, while the usual method of fortifying maize meal with soy flour was found to severely depress the pasting viscosity characteristics and drastically reduced the acidity of the fermented dough. Based on the findings of the study, the most appropriate technique for the production of soy-fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole soybeans in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties.

Influence of care practices on nutritional status of Ghanaian children.

A community-based longitudinal study was conducted in the Manya Krobo District of the Eastern Region of Ghana with the objective of assessing how caregiving practices influence nutritional status of young children in Ghana. The study subjects were one hundred mothers with infants between the ages of 6 and 12 months. Each child was visited at home monthly for a period of six months. On each visit, information was collected on caregiver household and personal hygiene, childs immunization status, childs dietary diversity, caregiver responsiveness during feeding, caregiver hygienic practices related to feeding and childs weight and length. At the end of the study, summary scores were generated for each variable and quality of care practice determined based on their distribution. Classification of child nutritional status was based on z-scores for both weight-for-age and length-for-age. The results revealed that caregivers who exhibited better quality of care practice had well-nourished children. Such caregivers were more likely to practice good household and personal hygiene than those of poorly nourished children (97.1% vs 31.8%, p<0.001). They were also more likely to complete their childrens immunization schedules (88.2% vs 62.2%, p< 0.001), provide good quality diets from highly diversified sources (79% vs 23%, p<0.001), exhibit high responsiveness during feeding (100% vs 22.7%, p<0.001) and feed under hygienic conditions (100% vs 22.7%, p<0.001). Based on the findings it was concluded that good caregiving practices are associated with improved child nutritional status.

Effect of Caregiver Feeding Behaviours on Child Nutritional Status in Rural Ghana

A six-month observational study involving 100 mothers with infants between the ages of 6 and 12months was conducted in the Manya Krobo district of Ghana. The objective was to assess the role of caregiver feeding behaviours on child nutritional status using a modified positive deviance approach. Each child was in the study for 6months, during which they were observed at home once a month. On each visit, data were collected on the child anthropometry, child meal frequency, diet diversity, responsiveness of caregiver during feeding, childs appetite and feeding atmosphere as well as caregiver hygienic practices related to feeding. Using weight-for-age (WAZ) and length-for-age (LAZ) scores, the children were classified as positive or negative deviant children. The study revealed significant differences between the two groups of children in terms of caregiver feeding behaviours. Positive deviant children had significantly higher meal frequencies (3.1±0.4 vs. 2.4±0.6, P=0.001), diet diversity scores (6.3±0.6 vs. 3.7±1.1, P=0.001), were fed under better hygienic conditions (7.2±0.9 vs. 4.2±1.1, P=0.001) and were much more interested in food during feeding (85.8% vs. 59.3%). Caregiver responsiveness during feeding was also significantly higher among the positive deviant group (6.5±0.8 vs. 4.5±0.9, P=0.001). This study has demonstrated the tremendous effect of caregiver feeding behaviours on child nutritional outcomes and provides a scientific basis for introducing care during feeding as a component of intervention to improve child nutritional status in Ghana.

Household dietary practices and family nutritional status in rural Ghana.

A cross-sectional study involving 400 mothers was conducted in the Manya Krobo district of Ghana with the objective of studying household dietary practices, quality of diets and family nutritional status of rural Ghana. A combination of methods, including structured interviews using questionnaire, dietary assessments and anthropometry was used to collect data for the study. The data obtained was analyzed using Statistical Package for Social Sciences (SPSS) Version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. Most women consumed meals three times a day but only a few (12.5%) cooked all three meals at home. Breakfast and lunch were the two main meals purchased from food vendors. The most frequently consumed food items on daily basis were the starchy staples, maize, fish, pepper, onion, tomato and palm fruits. The nutritional qualities of diets were poor in terms of calcium and the B-vitamins. A significant proportion of the women were nutritionally at risk of being either underweight (12%), overweight (17%) or obese (5%). For adequate nutrition in this population, nutrition education intervention programs aimed at improving nutrient intake through improved diet diversity and increased use of local foods rich in calcium and the B-vitamins needs to be undertaken. There is also the need to intensify education on excessive weight gain and its attendant health problems in the area.

Young Child Feeding Practices and Child Nutritional Status in Rural Ghana

A study was conducted in the Manya Krobo district of Ghana with the objective of studying young child feeding practices and child nutrition situation in the area. The study was a cross-sectional survey involving 400 mothers with young children between 0 and 18 months. A combination of methods, including structured interviews using questionnaire, dietary assessment and anthropometry, was used to collect data for the study. The data obtained were analysed using spss version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. The results revealed that although breastfeeding rates were high (97%), complementary feeding practices were less than ideal with as many as 14% of the children being introduced to complementary foods below the age of 3 months. The nutritional quality of complementary foods were poor and the prevalence of stunting among the children was high (20%). For adequate complementary feeding and improved child nutrition in this population, nutrition education intervention programmes aimed at improving nutrient intake among young children, through improved diet diversity and increased use of local foods rich in iron and other nutrients, need to be undertaken.

Cowpea inhibition of human and bovine protease activities and the effects of processing

The inhibition of human and bovine pancreatic trypsin, chymotrypsin and total proteolytic activity of extracts from the red cowpea was studied. The thermal lability of the inhibitors was also assessed. The raw cowpea samples used had a trypsin inhibitor activity (TIA) level of 14.3 mg trypsin inhibited/g sample. Inhibition of proteolytic activity was influenced by the type and source of pancreatic enzymes. At all levels of raw cowpea extract concentration, bovine trypsin was inhibited to a significantly greater extent (P < 0.05) than was human trypsin. The most drastic inhibitory effects of raw cowpea was, however, observed in hydrolytic systems containing human chymotrypsin. The action of cowpea inhibitors was less pronounced (maximum of 50% inhibition) on total proteolytic activity compared to individual inhibitions of trypsin and chymotrypsin. With regards to processing effects, almost complete inactivation of inhibitors was achieved by cooking whole cowpea seeds after soaking and dehulling, while only partial inactivation occurred when raw cowpea was milled into flour before cooking. Effective control of the inhibitory activities in cowpea for maximum nutritional benefits can therefore be achieved by soaking, dehulling and cooking whole cowpea seeds.

Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production

Abstract A process was developed for the production of a high‐protein food ingredient, soy‐agushie, from the residual by‐product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by‐product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy‐agushie in traditional dishes. The scope of utilization of the soy‐agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.

Nutrition Knowledge, Meal Patterns and Nutritional Status of Energy Drink Users in a Ghanaian University

Abstract A cross-sectional survey was conducted to assess the nutrition knowledge, meal patterns and nutritional status of energy drink users in the Methodist University College, Ghana. One hundred and twenty (120) energy drink users were purposively selected and interviewed using a combination of methods, including a structured questionnaire, anthropometry and dietary assessment methods. Data collected were analyzed using the Statistical Package for Social Sciences (SPSS) software (Version 16). Most of respondents (76%) had poor to fair nutrition knowledge and majority (80%) ate 3 times a day. Female respondents met 97 percent of energy requirement while the males met only 66 percent. Energy drinks did not make much contribution to energy intake among the respondents. The mean BMI of males and females were 23.52 kg/m2 and 24.2 kg/m2 respectively. About two-thirds had normal BMIs and a third were either overweight, obese or underweight. No significant relationships were observed between frequency of consumption of energy drinks and nutrition knowledge, diet quality and nutritional status.