scholarly journals Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

2021 ◽  
Vol 10 (6) ◽  
pp. 36
Author(s):  
Jane Mbijiwe ◽  
Zipporah Ndung’u ◽  
John Kinyuru
Keyword(s):  
Preschool Children ◽  
Vitamin A ◽  
Iron Content ◽  
Health Concern ◽  
Nutritional Deficiencies ◽  
Pumpkin Seed ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Flour Blends ◽  
Flour Blend

Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.

scholarly journals Dietary assessment of vitamin A and iron among pregnant women at Ndhiwa Sub District hospital – Kenya

2014 ◽  
Vol 14 (65) ◽  
pp. 9314-9328
Author(s):  
DA Othoo ◽  
◽  
J Waudo ◽  
EN Kuria ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Nutritional Status ◽  
Pregnant Women ◽  
Dietary Habits ◽  
Iron Status ◽  
Dietary Assessment ◽  
Simple Random Sampling ◽  
Health Concern ◽  
Nutritional Deficiencies ◽  
Dietary Intakes

Vitamin A and iron deficiencies are among nutritional deficiencies of public health concern in the developing countries. Infants, children, pregnant and lactating women are at high risk of both deficiencies as a result of inadequate dietary intakes and associated physiological changes that cause increased demands for nutrients. Focus has in the past been on vitamin A and iron status of children below five years with little on maternal vitamin A and iron status and dietary habits . Studies on dietary intakes of these nutrients among pregnant women are limited in Kenya . This study assessed vitamin A and iron consumption levels as well as relationship between vitamin A consumption level, iron consumption levels and nutritional status of pregnant women. A descriptive analytical case study was carried out among 162 pregnant women who were accessed from Ndhiwa Maternal and Child Health (MCH clinic) and outpatient sections and recruited for the study through simple random sampling. Data was collected using a semi -structured questionnaire and focused group discussion on home visits. The study found that most pregnant women (88%) did not meet their Recommended Dietary Allowances (RDA) for vitamin A as indicated by intake of less than 800μg per day. Majority (9 1.4%) did not meet their RDA for iron as indicated by consumption levels of less than 30mg per day. About 29% had BMI of 19.0- 25.0. Other 61% had BMI of < 19.0 while 7% had BMI of 26.0- 29.0 while 3% had BMI of > 29.0. Mid Upper Arm Circumference (MUAC) showed 29% had normal nutritional status (≥21 cm). 61% were under nourished (<21 cm) while 10% were over nourished (>26 cm) . There existed significant relationship between vitamin A consumption levels, iron consumption levels and nutritional status of the pregnant women (r < 1, P < 0.05). Most women had two meals a day with irregular consumption of vitamin A and iron rich foods.

Prevalence of nutritional deficiency signs among preschool children(1-3 years) of Hisar district of Haryana

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Vandana . ◽  
Neelam Khetarpaul
Keyword(s):  
Preschool Children ◽  
Vitamin A ◽  
Clinical Examination ◽  
Iodine Deficiency ◽  
Vitamin A Deficiency ◽  
Iodine Deficiency Disorder ◽  
Nutritional Deficiencies ◽  
Deficiency Disease ◽  
Deficiency Symptoms ◽  
Nutritional Health

Clinical examination provides an overall impression of nutritional health and reveals specific signs of malnutrition when these exit and needed for planning promotional measures for the welfare of these children. In the present study 200 children were selected randomly from 100 AWCs of Hisar district of Haryana. The respondents were examined for various signs of nutritional deficiencies like vitamin A deficiency disease, anaemia, iodine deficiency disorder and others. Data on clinical examination revealed that clinical deficiency symptoms were present in many children.

Prevalence of iron deficiency and its association with vitamin A deficiency in preschool children

2005 ◽  
Vol 81 (2) ◽  
pp. 169-174 ◽  
Author(s):  
Ivan S. Ferraz ◽  
Júlio C. Daneluzzi ◽  
Hélio Vannucchi ◽  
Alceu A. Jordão Jr. ◽  
Rubens G. Ricco ◽  
...  
Keyword(s):  
Preschool Children ◽  
Iron Deficiency ◽  
Vitamin A ◽  
Vitamin A Deficiency

Prevalence of clinical and sub-clinical vitamin a deficiency among rural preschool children of West Bengal, India

2010 ◽  
Vol 48 (1) ◽  
pp. 47-49 ◽  
Author(s):  
N. Arlappa ◽  
N. Balakrishna ◽  
A. Laxmaiah ◽  
K. Madhavan Nair ◽  
G. N. V. Brahmam
Keyword(s):  
Preschool Children ◽  
Vitamin A ◽  
West Bengal ◽  
Vitamin A Deficiency

scholarly journals South African preschool children habitually consuming sheep liver and exposed to vitamin A supplementation and fortification have hypervitaminotic A liver stores: a cohort study

2019 ◽  
Vol 110 (1) ◽  
pp. 91-101 ◽  
Author(s):  
Martha E van Stuijvenberg ◽  
Muhammad A Dhansay ◽  
Jana Nel ◽  
Devika Suri ◽  
Michael Grahn ◽  
...  
Keyword(s):  
South Africa ◽  
Preschool Children ◽  
Vitamin A ◽  
Total Serum ◽  
High Dose ◽  
Serum Retinol ◽  
Hypervitaminosis A ◽  
Total Liver ◽  
Before And After ◽  
Retinyl Esters

ABSTRACT Background In some regions, multiple vitamin A (VA) interventions occur in the same target groups, which may lead to excessive stores. Retinol isotope dilution (RID) is a more sensitive technique than serum retinol to measure VA status. Objective We evaluated VA status before and after a high-dose supplement in preschool children living in a region in South Africa with habitual liver consumption and exposed to VA supplementation and fortification. Methods After baseline blood samples, subjects (46.7 ± 8.4 mo; n = 94) were administered 1.0 μmol [14,15]-13C2-retinyl acetate to estimate total liver retinol reserves by RID with a follow-up 14-d blood sample. Liver intake was assessed with a frequency questionnaire. In line with current practice, a routine 200,000 IU VA capsule was administered after the RID test. RID was repeated 1 mo later. Serum retinyl esters were evaluated using ultra-performance liquid chromatography. Results At baseline, 63.6% of these children had hypervitaminosis A defined as total liver retinol reserves ≥1.0 μmol/g liver, which increased to 71.6% after supplementation (1.13 ± 0.43 to 1.29 ± 0.46 μmol/g; P < 0.001). Total serum VA as retinyl esters was elevated in 4.8% and 6.1% of children before and after supplementation. The odds of having hypervitaminosis A at baseline were higher in children consuming liver ≥1/mo (ratio 3.70 [95% CI: 1.08, 12.6]) and in children receiving 2 (4.28 [1.03, 17.9]) or 3 (6.45 [0.64, 65.41]) supplements in the past 12 mo. Total body stores decreased after the supplement in children in the highest quartile at baseline compared with children with lower stores, who showed an increase (P = 0.007). Conclusions In children, such as this cohort in South Africa, with adequate VA intake through diet, and overlapping VA fortification and supplementation, preschool VA capsule distribution should be re-evaluated. This trial was registered at https://clinicaltrials.gov/ct2/show/NCT02915731 as NCT02915731.

scholarly journals Fat-soluble vitamins A and E and health disparities in a cohort of pregnant women at delivery

2018 ◽  
Vol 7 ◽  
Author(s):  
Corrine Hanson ◽  
Marina Verdi Schumacher ◽  
Elizabeth Lyden ◽  
Dejun Su ◽  
Jeremy Furtado ◽  
...  
Keyword(s):  
Public Health ◽  
Health Disparities ◽  
Food Security ◽  
Health Insurance ◽  
Vitamin E ◽  
Vitamin A ◽  
Serum Levels ◽  
Food Desert ◽  
Health Concern ◽  
Lower Serum

AbstractThe objective of the present study was to evaluate intakes and serum levels of vitamin A, vitamin E, and related compounds in a cohort of maternal–infant pairs in the Midwestern USA in relation to measures of health disparities. Concentrations of carotenoids and tocopherols in maternal serum were measured using HPLC and measures of socio-economic status, including food security and food desert residence, were obtained in 180 mothers upon admission to a Midwestern Academic Medical Center labour and delivery unit. The Kruskal–Wallis and independent-samples t tests were used to compare measures between groups; logistic regression models were used to adjust for relevant confounders. P < 0·05 was considered statistically significant. The odds of vitamin A insufficiency/deficiency were 2·17 times higher for non-whites when compared with whites (95 % CI 1·16, 4·05; P = 0·01) after adjustment for relevant confounders. Similarly, the odds of being vitamin E deficient were 3·52 times higher for non-whites (95 % CI 1·51, 8·10; P = 0·003). Those with public health insurance had lower serum lutein concentrations compared with those with private health insurance (P = 0·05), and living in a food desert was associated with lower serum concentrations of β-carotene (P = 0·02), after adjustment for confounders. Subjects with low/marginal food security had higher serum levels of lutein and β-cryptoxanthin compared with those with high food security (P = 0·004 and 0·02 for lutein and β-cryptoxanthin). Diet quality may be a public health concern in economically disadvantaged populations of industrialised societies leading to nutritional disadvantages as well.

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

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