This study aimed at assessing parental awareness of accidents prevention strategies towards the physical wellbeing of preschool children in Port Harcourt metropolis, Rivers State. A quantitative survey design was used for the study. A non-proportionate stratified random sampling technique was used to select 600 respondents who were parents with children between the ages of 1-6 years old in Port Harcourt local government area. A simple random sampling technique was also used to select 6 towns that participated in the study. Data was collected through a questionnaire and then analyzed using the statistical package for social sciences. Respondents from the study were aware to a high extent that disallowing faulty balconies/rails where little preschoolers are can prevent dangerous falls; living in houses with windows shield will protect preschoolers; disallowing faulty electrical outlets in the home can save preschoolers from accidents; and avoiding careless storage of sharp objects in the home can prevent cuts among preschoolers. They also showed high extent of awareness that teaching preschoolers the dangers of playing around fires; teaching parents the rudiments of safety for preschoolers; teaching preschoolers the dangers of playing with sharp objects, and teaching preschoolers the dangers of playing around pools can help prevent avoidable injuries. The result also showed high extent of awareness that avoiding wrong placing of kerosene stove or gas cylinders within the reach of preschoolers; avoiding smoking in the presence of children can reduce the risk of preschoolers attempting the act of smoking, and parents who are more careful in home arrangement and storage of objects can prevent accidents among preschoolers. This study therefore reveals adequate environmental consciousness by parents; adequate teaching on safety measures and effective behaviour management are significant strategies for home accident prevention among parents for the physical wellbeing of preschool children.
Purpose: The effect of African yam bean flour as an extender on the physicochemical and sensory properties of cooked beef sausage was studied. Methodology: Sausage samples were produced using beef and African yam bean flour (AYBF) as extender at 5%, 10%, 15% and 20% substitution levels while 100% beef sausage served as the control. The proximate composition and sensory properties of the formulated products were determined using standard methods. Findings: Proximate analysis revealed a significant (p<0.05) decrease in moisture content (71.45-65.50%), ash (2.45-0.30%), and fat (10.10-1.90%) with a corresponding increase in crude protein (23.06-28.00%), crude fibre (3.80-16.20%) and carbohydrate (5.74-7.91%) as beef was partially replaced with AYBF. Beef sausages containing AYBF showed a significantly lower pH and better water holding capacity and emulsion properties compared to the control sample. Sensory analysis also showed a significant (p<0.05) decrease in the mean sensory scores for taste, mouthfeel, aroma and overall acceptability. Colour and hardness of the products were improved at AYBF supplementation level of 5%. Generally, the control sample was not significantly (p>0.05) different from samples supplemented with 5% AYBF. Recommendations: It is concluded that the incorporation of AYBF could be an effective ingredient to improve the quality and sensory properties of beef sausage with reduced fat content. Thus, the use of full African yam bean flour as an extender at 5% substitution level for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.
Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This study therefore aimed at standardizing fermented maize waste liquor (FMWL) as a local coagulant for tofu production. FMWL at ratios of 600 ml, 550 ml, 500 ml, 450 ml to 1000 ml soybean milk was used to prepare tofu and compared with tofu coagulated with lemon juice. The result revealed that the tofu coagulated with 550 ml of FMWL exhibited higher fat (47.78%) while tofu coagulated with 600 mls of FMWL had significantly (p<0.05) higher protein (31.75%). On the other hand, sample coagulated with 500 mls FMWL had significantly (p<0.05) higher crude fibre content. Soymilk coagulated with 400ml of FMWL exhibited significantly (p<0.05) higher contents of magnesium (75.42 mg/100g) and calcium (46.32 mg/100g) and iron (15.85 mg/100g) while the sample coagulated with lemon juice (control) had higher potassium content (201.17 mg/100g) The sensory evaluation result revealed that the control sample was highly acceptable to the panelists and this was followed closely with the sample coagulated with 550mls of FMWL. Hence, FMWL when utilized at a level of 550 mls will yield soybean curd that is acceptable and comparable to soybean curd coagulated with lemon juice. The use of FMWL will serve as an alternative, cheap and natural coagulant for soybean curd preparation at household and commercial levels.
The study examined the behavioural pattern of pregnant mothers towards antenatal clinics and its implications on their nutritional knowledge. The study adopted descriptive cross sectional study with a target population of pregnant women in the some selected villages in Obio/Akpor Local Government Area. The sample size of the study comprised 200 pregnant women attending their normal antenatal cares clinics in the sixty-six (66) primary health care centres in Obio-Akpor Local Government Area. The instrument for data collection was questionnaire. To ensure the validity of the instrument, the questionnaire was being giving to the women during their antenatal visit in the hospitals and lectures in the department of Food Sciences and Technology for scrutiny and suggestions, correction and amendment. The data obtained from the sampled respondents through the use of structured questionnaire were analyzed using frequency, percentage, cumulative percentage, mean and standard deviation. The result of the findings indicated that majority of the respondents strongly agreed that the most observable negative implications of pregnant mothers’ behavioural pattern towards antenatal cares clinic on their nutritional knowledge is that it increases the potential health risks during and after pregnancy while lesser number of the respondents strongly believed that the negative implications could be a reduction in the intake of nutrient capable of preventing anemia in the mother and lacks knowledge on the relevance of balanced diets during pregnancy. Therefore, it was recommended that the relationship existing between pregnant mothers and personnel of antenatal clinics should be made more cordial through increased awareness especially to pregnant mothers on the roles of antenatal cares clinics in ensuring the development of fetus and ensuring good maternal health. This will reduce the nonchalant attitude existed by pregnant mothers in seeking available antenatal care.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.