Micro-organisms Associated with Locally Available Infant Weaning Foods in Jos and Environs Nigeria.

Ikeh, EI; Okwudili, PE; Agina, ES; Odumodu, C. U.

doi:10.4314/njp.v28i1.12047

Cited by 3 publications

(3 citation statements)

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“…Supplementation of breast milk with water or herbal mixtures has been associated with a decrease in the intake of breast milk, which may lead to malnutrition. Local weaning foods have been reported to be associated with bacterial contamination (Ikeh et al 2001), and early introduction of bacteria into the LBW infants is most likely to lead to infection, particularly diarrhoea, with its atten-dant complications. It is therefore not surprising that stooling (diarrhoea) was the commonest ailment seen by caregivers among LBW babies in these communities.…”

Section: Discussionmentioning

confidence: 99%

Feeding and care of low‐birthweight babies in two rural communities in south‐western Nigeria

Adejuyigbe

Odebiyi²,

Aina³

et al. 2007

Maternal & Child Nutrition

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The aim of this cross-sectional study was to highlight the sociocultural beliefs and practices relating to the care and feeding of low-birthweight (LBW) babies in two rural communities in the south-west of Nigeria. Data from 60 mothers and their newborns and community care providers were collected using qualitative instruments. The 60 mothers [30 mothers of LBW and 30 of normal-birthweight (NBW) infants] were identified through key informants, snowball approach and information obtained from community healthcare providers. The mean weight at recruitment of the LBW and NBW babies studied was 1680 +/- 440 and 2990 +/- 450 g respectively. Only two of the 60 mothers in the study delivered in orthodox health facilities, because in most cases these facilities were unaffordable, inaccessible and incompatible with rural lifestyles/beliefs. Most of the mothers believed that exclusive breastfeeding was not adequate for the LBW babies, and so herbal mixtures believed to accelerate growth were given in addition to breast milk. The use of forced hand-feeding and feeding bottles was universal among the mothers of LBW babies in order to 'increase the volume of feeds the baby gets'. Herbal dressing was used for cord and anterior fontanel care, while the babies were kept warm by using extra clothing, lighted lanterns and shutting of the windows. Five (16.7%) LBW infants and 1 (3.3%) NBW baby died, while 12 (40%) LBW, compared with 4 (13.3%) NBW infants, were hospitalized during the study. The findings of this study serve to identify the cultural beliefs and values around the care of LBW infants. Interventions designed to improve neonatal survival must therefore, take cognizance of these beliefs, customs and practices, in order to ensure effective and proper care of the LBW infants.

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Section: Discussionmentioning

confidence: 99%

Feeding and care of low‐birthweight babies in two rural communities in south‐western Nigeria

Adejuyigbe

Odebiyi²,

Aina³

et al. 2007

Maternal & Child Nutrition

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“…The weaning period is the most critical period in a child's life, as children transfer from nutritious and uncontaminated breast milk to the regular family diet, and become vulnerable to malnutrition and disease (Oyarekua., 2011), as traditional infant foods made of cereals and tubers may be low in several nutrients (Sharma., 2013). In Africa, CF are generally cerealflours porridges (Ikeh et al, 2001 ; Addis et al, 2013). However homemade porridge does not always provide needed essential nutrients (Monilola and Bukola., 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Inappropriate feeding practices are the most serious obstacles to maintaining the adequate nutritional status of child (Satter et al, 2013). Thus, in developing countries, several experiments were conducted in order to improve the nutritional value of CF by adding other ingredients such as peanuts, cowpea, eggs (Ikeh et al, 2001), fruits and vegetables. The main objective of the present study was therefore to formulate a nutritious CF from available local products which are inexpensive and to test the use of watermelon juice as alternative to the contaminated water cooking in order to prevent diarrhea and associated malnutrition.…”

Section: Introductionmentioning

confidence: 99%

A complementary food formulation from local products and exclusive use of watermelon (Citrullus lanatus (Thunb.) juice for the cooking : Nutritional and health interest

Sadji¹,

Ndiaye²,

Zongo³

et al. 2016

ijSciences

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Malnutrition and diarrheal foodborne diseases that affect children at weaning age are public health problems in developing countries. The objective of this study was to formulate a nutritious complementary food (CF) from available local products and investigate the potential of watermelon juice as alternative to contaminated cooking water as a means of preventing diarrhea and associated malnutrition. Three CF were cooked as follows: the first (CF1) "control" with water, the second (CF2) with "Kaolack" watermelon juice and the third (CF3) with "Koloss" watermelon juice. Carbohydrate content was increased (81.20 ± 0.81g/100g and 75.81 ±1.54 g /100g dry weight), respectively in CF2 and CF3 samples compared with CF1 (46.23 ± 1.30 g /100g dw). The fat level of CF1 (13.44 ± 0.94 g/100g dw) was higher than CF2 (9.53 ± 0.27g/100g dw) and CF3 (7.54 ± 0.36 g/100g dw). The protein levels of CF1, CF2 and CF3 were respectively 34.51 ± 1.30 g/100g dw, 30.08 ±0.54 g/100g dw, 26.83 ± 0.20 g/100g dw. L-citrulline contents were increased in CF2 (209.54 ± 0.21 mg/100g dw) and CF3 (212.43 ± 1.14 mg/100g dw) when compared to CF1 (39.35± 0.15 mg/100g dw) sample. All protein contents were sufficient and above the recommended value of 1.7 g/100 kcal (WHO/FAO/UNU (2002). Energy content met expectations, with CF2 (530.89 ± 7.83 Kacl/100g) and CF3 (478.42 ± 10.2 Kacl/100g) energy contents were higher than CF1 (443.92 ± 18.86 Kacl/100g) and could help reach the WHO energy recommended daily allowance for weaning food. CF2 and CF3 contained more calcium, magnesium, phosphorus, potassium and iron than CF1. Calcium, magnesium and iron contents were far above recommended levels. Also, this study showed that it is possible to have concomitantly adequate energy density and a thin complementary food viscosity when it is cooked exclusively with watermelon juice.

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Isolation And Identification Of Microorganisms Involved In The Spoilage Of Soymilk

Stanley¹,

Ifeanyi²,

A.C³

et al. 2014

IOSRJPBS

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Micro-organisms Associated with Locally Available Infant Weaning Foods in Jos and Environs Nigeria.

Cited by 3 publications

References 0 publications

Feeding and care of low‐birthweight babies in two rural communities in south‐western Nigeria

Feeding and care of low‐birthweight babies in two rural communities in south‐western Nigeria

A complementary food formulation from local products and exclusive use of watermelon (Citrullus lanatus (Thunb.) juice for the cooking : Nutritional and health interest

Isolation And Identification Of Microorganisms Involved In The Spoilage Of Soymilk

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