A preliminary survey on the knowledge, attitude, and practice of the COVID-19 pandemic among residence in North Central Nigeria, was conducted. An anonymous electronic network sampling survey designed by e-survey was employed. The result showed that on the level of knowledge and practice, 76.83% opined that people may be sick for 1-14 days without developing the symptoms. On the viral transmission, 94.41% agreed that the transmission of the virus can be through direct contact with contaminated surfaces through eyes, nose, and mouth, as well as 78.35%, responded that the virus doesn't penetrate the skin. More so 92.04% of the respondents showed that older and sick people are more vulnerable to the disease with 98.86% showing that the most common symptoms may include fever, tiredness, dry cough, and sometimes difficulty in breathing. Only 24.43% asserted that COVID-19 cannot be transmitted through social gatherings, going put often, making direct physical contact with people. Meanwhile, 21.02% showed COVID-19 is a punishment for immoral behavior. On the rate of the outbreak, 94.32% said it is scary. Only 55.11% asserted approval of the control approach by the government. However, 82.29% would agree with the response of the masses to government measures to control the spread. On the way forward, 98.87% advised the need for more research and 87.08% would approve of vaccination against the disease. This implies that the respondents have a good level of knowledge and practice about COVID-19 and necessary adjustments are needed to control or manage the spread of the pandemic.
Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p <0.05). Owing to the above results, these herbs can be successfully used to produce tea of relatively good quality to encourage local consumption of herbs and stay healthy.
African staple diets are mainly of protein-deficient corn. Dried yellow corn was fermented, dried, ground and supplemented with 5% and 10% of cricket (Acheta gossypii) flour. A standard diet of 5% and 10% soybean proteins-based corn flour was also prepared. The diets were fed to albino rats for four weeks. Standard methods for the serum levels of alkaline phosphatase (ALP), aspartate transaminase (AST), alanine transaminase (ALT), total proteins (TP), and albumin were determined in albino rats using 5% and 10% soybean supplemented corn diets as standard diets. The serum levels of ALP, AST, ALP, TP, and albumin in the rats fed with cricket supplemented diets were in the range of the normal healthy animals but were significantly different from the cornflour and soybean supplemented diets such that the ALP and AST values of the rats fed on the cornflour significantly decreased over the soybean supplemented and cricket supplemented experimental diets. The ALT activity, TP, and albumin levels of the rats fed the cornflour, and the soybean supplemented diets were significantly lower than those fed on the cricket protein supplemented diet (p <0.05). Supplementing corn with crickets has shown improvement in the nutritional quality of corn, therefore, may be used to solve the malnutrition
Most consumed diets are made from corn and are deficient in proteins. Corn flour was made from fermented and dried yellow corn and supplemented with 5 and 10 % proteins of crickets. The diets were analyzed for the following physiochemical properties: swelling index, wettability, bulk density, solubility, and water holding capacity as well as sensory characteristics in a 7 point hedonic scale and the maintaining quality of each diet. Standard methods for physiochemical properties were used, and the microbial assay was also to analyze the diets at refrigerated and non-refrigerated conditions. The swelling index(1.83-2.00 g), gelatinization temperature ( 66.3 -72.3°C), wettability (22.0-120 seconds), and bulk density (0.59 - 0.67 mg/mL), significantly increased but solubility (14.1 - 3.00%), and oil-water holding capacity ( 90-65 %) reduced significantly in the cricket supplemented diets over the corn flour ( p< 0.05). The sensory characteristics from both the adult and children scored above average on the 7 points hedonic scale, with a major preference for the 5 % cricket supplemented the diet. It is noteworthy that in the 4 weeks of shelf life experiment, all the diets were found to be devoid of the growth of coliforms, yeast and the only occurrence of the mold is below the harmful threshold except with the 10 % cricket supplemented non-refrigerated diet with the growth of B. subtilis on the 3rd week of the experiment. However, the growth of this bacterium is below a harmful threshold. Proper handling and processing are safest before consumption. Supplementations of corn flour with cricket have been found to improve the nutritional quality of corn and may, therefore, be able to solve the problem of malnutrition.
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