Characterization of Traditional Foods and Diets in Rural Areas of Bauchi State, Nigeria: Analysis of Nutrient Components

Objectives: Bauchi is one of the 36 states in Nigeria, the seventh most populous country in the world. This area has the second highest prevalence of thinness among women; with unacceptably high proportions of children 0 – 5 years being stunted. Household dietary intake is believed to be an underlying factor for this nutrition situation. Determination of the nutritional composition of traditional foods is essential in order to evaluate the dietary drivers of undernutrition, and to design interventions to promote sustainable, healthy diets. Yet data on the nutritional composition of traditional foods are lacking. Thus, this study measured the proximate and mineral composition of 31 traditional, composite foods consumed in Bauchi State, Nigeria. Methods: Proximate analyses and assays for iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) were conducted according to methods stipulated by AOAC International. Results: The protein content (9.12%) of dambun tsakin masara da alaiho (maize grits and spinach) and the Ca, Fe and Cu concentrations (89.64 mg, 6.01 mg and 0.31 mg per 100 g, respectively) of dambun gero da zogale (millet and Moringa) were the greatest among granulated dumplings. Danwake wake da dawa (cowpea and sorghum) had the greatest protein composition (4.78%) while danwaken gujiya da masara (Bambara nut and maize) had the highest Fe, Zn and Cu concentrations (3.97 mg, 1.20 mg and 0.28 mg, respectively) per 100 g of cooked dough balls. Miyan karago (powdered peanut cake soup) had the greatest protein concentration (11.40 %) per 100 g of soup. Among cereal paps, puddings and porridges, Chanchangan dawa (sorghum, peanut and beans porridge) had the highest protein content (6.43%). Of all foods analyzed, dambun naman rago (shredded, fried mutton) and awara (spicy, fried tofu) were richest in protein (49.31% and 16.86%) and iron (9.20 and 8.32 mg/100g), respectively. Conclusion: Traditional foods with good nutrition profiles are available to support adequate nutrition of women and children in rural households in Bauchi State, despite widespread undernutrition.

Essai d’une farine de sevrage dans la réhabilitation nutritionnelle de la malnutrition aigüe en milieu communautaire, au Niger

Objectif : l’objectif vise à évaluer l’efficacité des bouillies à base de mil, tourteaux d’arachide et la poudre de moringa, chez les enfants âgés de 6 à 59 mois admis pour malnutrition au niveau du Centre de Santé Intégré de Dan Issa. Méthodologie et Résultats : Cette étude prospective, s’est déroulée du 23 août au 04 octobre 2019. Elle a concerné 44 enfants de 06 à 59 mois, répartis en trois groupes. Le premier groupe de 20 enfants atteints de malnutrition aigüe modérée, recevant la bouillie ; le deuxième groupe constitué de 12 enfants atteints de malnutrition aigüe légère, reçoit la même bouillie et le troisième groupe constitué de 12 enfants atteints de malnutrition aigüe modérée, reçoit du CSB++. Les données ont été analysées avec le logiciel SPSS version 20. Ainsi, il ressort : pour le premier groupe, l’âge moyen est de 12,20 mois ± 4,336. La moitié des enfants (50%) a observé une amélioration de leur nutritionnel dès la première semaine de traitement avec un gain de poids moyen de 73,92g par jour ± 73,7. Pour le deuxième groupe, l’âge moyen est de 28,92 mois ± 15,163. On a constaté que 75% des enfants ont atteint le poids cible dès la première semaine de prise en charge, avec un gain de poids moyen de 85,11g/j ± 47,22. Pour le troisième groupe ayant reçu le CSB++, on a constaté que seuls 3 enfants sur 12 (25%) ont observé une amélioration de leur état nutritionnel après 14 jours de traitement. Le gain de poids moyen était de 20,53g/j ± 23,14. Cependant, il faut noter que ce dernier groupe n’a reçu le CSB++ qu’une seule fois et le CSI était en rupture jusqu’à la fin de l’étude. En effet, l’action de la bouillie sur le gain pondéral a été remarquable. Tous les enfants ont acceptés la bouillie et qu’aucun signe d’intolérance n’a été noté. Conclusion et application des résultats : la bouillie mis au point à partir du mil, tourteaux d’arachide et la poudre de moringa est une approche pour combattre ou prévenir à long terme la malnutrition chez les enfants de moins de cinq ans au Niger. Cependant, la bouillie seule ne constitue pas le traitement, mais doit être couplée avec des mesures sanitaires, d'hygiène et d’éducation nutritionnelle des mères. Mots-clés : essai, farine, malnutrition, prévention, réhabilitation nutritionnelle, Niger. Maman et al., J. Appl. Biosci. 2020 Essai d’une farine de sevrage dans la réhabilitation nutritionnelle de la malnutrition aigüe en milieu communautaire, au Niger). 15574 ABSTRACT Objective: the objective aims to assess the effectiveness of millet-based porridge, peanut cake and moringa powder, in children aged 6 to 59 months admitted for malnutrition at the Dan Issa Integrated Health Center. Methodology and Results: This prospective study took place from August 23 to October 04, 2019. It involved 44 children from 06 to 59 months, divided into three groups. The first group of 20 children with moderate acute malnutrition, receiving porridge; the second group of 12 children with mild acute malnutrition receives the same porridge and the third group of 12 children with moderate acute malnutrition receives CSB ++. Data were analyzed with SPSS software version 20. Thus, it emerges: for the first group, the average age is 12.20 months ± 4.336. Half the children (50%) observed an improvement in their nutrition from the first week of treatment with an average weight gain of 73.92 g per day ± 73.7. For the second group, the average age is 28.92 months ± 15.163. It was found that 75% of children reached the target weight within the first week of treatment, with an average weight gain of 85.11 g / d ± 47.22. For the third group who received CSB ++, it was found that only 3 out of 12 children (25%) observed an improvement in their nutritional status after 14 days of treatment. The average weight gain was 20.53 g / d ± 23.14. However, it should be noted that the latter group received CSB ++ only once and the CSI was out until the end of the study. Indeed, the action of porridge on weight gain has been remarkable. All the children accepted the porridge and no signs of intolerance were noted. Conclusion and application of the results: the porridge developed from millet, peanut cake and moringa powder is an approach to combat or prevent long-term malnutrition in children under five in Niger. However, porridge alone is not the treatment, but should be combined with sanitary, hygienic and nutritional education measures for mothers. Keywords: trial, flour, malnutrition, prevention, nutritional rehabilitation, Niger.

Opinions des mères d’enfants de 06 à 59 mois sur l’enrichissement des bouillies locales avec la poudre de Moringa oleifera et la farine des tourteaux d’arachide au Niger

L’objectif de cet article était de prendre la mesure de l’opinion des mères sur l’enrichissement des bouillies locales avec la poudre de Moringa oleifera et les tourteaux d’arachide, puis de mesurer leur consentement à donner cette bouillie aux enfants. Pour y parvenir, nous avons réalisé en février 2019, des entrevues individuelles avec 451 mères des quatre départements à haute prévalence de la malnutrition de la région de Maradi (Mayahi, Aguié, Tessaoua et Madarounfa). L’analyse des résultats a révélé que toutes les mères (100%) connaissaient le Moringa oleifera, les tourteaux d’arachide et leurs bienfaits nutritionnels. Ainsi, 57% des mères affirmait que le Moringa oleifera augmente le sang, 76,5% pensait que les tourteaux d’arachide contribuent à construire l’organisme, 97% des mères était d’accord à l’adjonction de ces ingrédients dans la bouille des enfants, 86,9% des mères affirmait que le Moringa oleifera et les tourteaux d’arachide sont disponibles dans leurs villages ou aux alentours et que 85% pensait être capables de se les procurer chaque jour pour en mettre dans la bouillie des enfants. Ces résultats sont un bon indicateur de l’opinion des mères sur la faisabilité de l’enrichissement des bouillies locales et pourrait être un moyen efficace pour prévenir et combattre la sous-nutrition au Niger.Mots clés : Opinions, enrichissement, bouillie, moringa, tourteaux d’arachide, sous-nutrition. English Title: Opinions of mothers of children aged 06-59 months on the enrichment of local porridge with Moringa oleifera powder and groundnut meal in NigerThe objective of this article was to measure the opinion of mothers on the enrichment of local porridge with Moringa oleifera powder and peanut cake, then measure their consent to give this porridge to children. To achieve this, we carried out in February 2019, individual interviews with 451 mothers from the four departments with a high prevalence of malnutrition in the Maradi region (Mayahi, Aguié, Tessaoua and Madarounfa). Analysis of the results revealed that all mothers (100%) were aware of Moringa oleifera, peanut cake and their nutritional benefits. 57% of mothers said that the Moringa oleifera increases blood, 76.5% thought that peanut cake helps to build the body, 97% of mothers agreed to the addition of these ingredients in the boil of the children, 86.9% of mothers said that Moringa oleifera and peanut cake are available in or around their villages and that 85% thought they would be able to get them every day for porridge children. C he results are a good indicator of maternal opinion on the feasibility of enriching local boiled and could be an effective means for the prevention and management of under-nutrition in Niger.Keywords : Opinions, enrichment, porridge, moringa, peanut cake, undernutrition.

Proximate and Mineral Composition of Traditional, Composite Foods Consumed in Rural Areas of Bauchi State, Nigeria

Objectives High levels of stunting (49.1%), underweight (29.9%) and anemia (70.4%) are common in children <5 years of age in northeastern Nigeria. The nutritional composition of diets fed in the home is of prime importance for the anthropometric and micronutrient status of children. Yet there is paucity of data on the nutrient profile of numerous foods that are part of traditional diets in northeastern Nigeria. This study evaluated the proximate and mineral content of 31 traditional, composite foods consumed in Bauchi state, Nigeria. Methods Proximate analysis was conducted via a modified version of the AOAC International (2006) method. Iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) concentrations were determined from samples by atomic absorption spectrophotometry. Results Of three types of danwake (cooked cereal dough balls/dumplings), danwake wake da dawa (beans with sorghum) had the highest protein (4.78%). Danwake gujia da masara (Bambara nuts with maize) had the greatest Fe (3.97 mg), with Zn (1.20 mg) and Cu (0.28 mg)/100 g). Dambun tsakin masara (maize grits, peanut cake and spinach) had the highest protein (9.12%) of five types of dambu (granulated cereal dumplings). Per 100 g of dambu, Fe (6.01 mg), Zn (1.57 mg), Cu (0.31 mg) and Ca (89.64 mg) of dambun gero da zogale (millet, moringa and peanut cake) was the highest. Of nine soups, miyan kubewa (okra) was lowest in protein (1.90%), while miyan karago (peanut cake) was highest in protein (11.40%), with Fe, Zn and Cu (5.49, 1.30 and 0.33 mg, respectively). Shredded, fried, mutton (dambun naman rago) and soy curds (awara) were excellent sources of protein (49.31% and 16.86%), Fe (9.20 and 8.32 mg), Zn (7.54 and 1.72 mg), and Ca (138.76 and 52.40 mg)/100 g). Of ten cereal puddings, paps and porridges, chanchangan dawa (sorghum, beans and peanut) and danmalele [maize and palm oil pap (used as a weaning food], had the highest (6.43%) and lowest (1.22%) protein, respectively. Porridge made from leftover pudding crust (gwaten kanzo) was high in Fe (3.12 mg/100 g). Conclusions Foods prepared with two different legumes in addition to cereals, were the richest sources of protein and micronutrients compared to other mixtures. Peanut cake and soy curds are cheap sources of protein and minerals, which can improve diets in northern Nigeria, when combined with starchy staples. Funding Sources This study was funded by Oxfam LINE Project, Bauchi.

PERANAN ASPEK KEBERSIHAN PRODUKSI DAN KEHALALAN DI USAHA MIKRO RAHAYU KOTA SUBARAYA

The micro business owner Rahayu with the mek "Pelita Hati" is located on Jl.PandugoVI / 7 Surabaya. This business was established since 2001 and is engaged in bakingbusiness. The produced types of cakes: nastar, syringe cake, peanut cake, cheese cake, chocolatecake, bowl cake, various types of bread and various kinds of pudding.The issue of Rahayu micro business includes:a. Production capacity has not fully met demand.b. Need to increase production capacity.Not able to make a business bookkeeping.c. Limited capital.d. Not yet have the ability to market online and have not fulfilled the administrativesystem.e. Need efficient business planning.The purpose of this activity is:a. To increase motivation, to be able to make clean and halal production.b. To improve the performance of Rahayu Surabaya micro business.The method of carrying out counseling and counseling material includes:a. The principle of cleanliness of production.b. Understanding the principles of sharia-based production cleanliness "i.c. Understand Japanese management principles in the cleanliness of production.d. Work hard.e. Religious spirit in language.Before the test was done, it was expected to occur:a. Increased understanding of hygiene aspects in carrying out production activities whichinclude: understanding aspects of work hygiene, compliance cleanliness, andcleanliness of the work environment.b. Improved Halal aspects which include: Halal use of raw materials for production, halalobtaining tools and their use, and not damaging the environment in production.Keyword: micro business - cleanliness production – halal production

Pemanfaatan tepung kacang hijau dalam pembuatan kue kering bagi penderita anemia

Jurnal ini bertujuan untuk 1) menghasilkan resep yang disukai serta membuat kemasan yang tepat untuk produk kue kering kacang hijau, 2) menghasilkan resep kue kering yang mempunyai kandungan zat gizi yang lebih tinggi untuk penderita anemia. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu R&D (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue kering kacang hijau adalah dengan substitusi tepung kacang hijau sebanyak 50%, dan tahap akhir dioven dan dikemas dengan wadah tertutup berupa stoples agar tekstur tetap renyah. Uji kesukaan menunjukkan bahwa 86,67% panelis menyukai produk ini. 2) Kandungan zat besi kue kering kacang hijau meningkat 100% dari resep acuan yakni kue kacang (dari 16,15mg menjadi 33,2mg). AbstractThis journal aims to 1) produce the preferred recipe and make the right packaging for green bean pastry products, 2) produce pastry recipes that have a higher nutrient content for anemia sufferers. The method of research used in making this product is R&D (Research and Development) with the 4D development model (Define, Design, Development, and Dissemination). The test material is a sample of the product, while the testing tool is in the form. The method of data analysis is descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for green bean pastry products is by substituting green bean flour as much as 50%, and the final stage is woven and packaged in a closed in a jar so that the texture remains crisp. The preference test shows that 86.67% of panelists like this product. 2) The iron contain of green bean cookies increases 100% from the reference recipe namely peanut cake (from 16.15mg to 33.2mg).

Mekanisasi Pencetak Kue Kacang

Peanut cake is one of the typical Indonesian pastries which includes the most popular cakes by Indonesian people including the people of the Province of Bangka Belitung Islands. The process of processing peanut cakes through several stages, namely the processing of peanuts, the printing of bean cake dough. The current method of printing peanut cakes is still manually using one by one as a tool to print the bean cake. The purpose of this study is to design and make a bean cake printing tool that is capable of printing 20 bean cakes in one process. The stages in making this bean cake printing device start from problem identification, planning, designing, tool making, assembling, and testing. Based on the results of the trials that have been carried out, the tool is capable of printing 20 prints in a single process and the dough is not attached to the mold.

Benefit Considerations of a New Formulation of Kluiklui (Peanut-Cake) Biscuit Supplemented with Breadfruit Flour as Prebiotic Product

Estimated at about 7.55 billion according to the United Nations (2017) the number of people on earth is growing and this is due to the high birth rate that the world knows. This high number of people on earth will cause problems such as overcrowding, hunger and food insecurity and many others, the most to be feared is food insecurity. Talking about food security is about food, and in trying to address the need for nutritious food, it will be about increasing the productivity of food processing processes and improvin g practices to ensure a good nutritional status and consequently a good state of health of the populations. In other words, to identify food pathways that can improve the nutritional status of populations. Based on the fact that - The orientation of research towards the exploitation of new sources with high nutritional functionality has led to renewed interest in unconventional crops with potential advantages fo r local development of populations as well as for industry in recent years - Agricultural development must play a leading role in alleviating hunger and increasing food security locally, regionally and globally (Jones et al., 2011). Agribusiness is a sector that should be stimulated by appropriate technologies, but also and especially by local products valued in order to cope with the increase in food impo rts, we have been able to identify in the biodiversity from Africa more precisely in the tropical zone the fruits of Artocarpus altilis (Park.) Fosberg, a largely underutilized food energy source (Ferguson 1980, Morton 1990), a fruit that according to Worrell (2002), Orwa (2009), Liu, (2014) and Graham (1981) are highly nutritious, rich in carbohydrates, proteins, fiber and ash consisting of appreciable amounts of calcium, magnesium, potassium and phosphorus, frequently consumed as a starchy staple. Breadfruit has great potential to alleviate hunger and increase food security in the tropics, given the high productivity of the trees of this fruit. And groundnut (Arachis hypogea) is an important source of protein, fats, minerals and vitamins in the diet of rural populations, especially children (Adjou, 2012). Groundnuts play an important role in human nutrition. It is a good source of protein and mineral lipids. These two twinned agricultural products deserve to be the basis of research on food products that can help tackle the problem of food insecurity. And since economic development and its challenges in the agri-food sector, can not overshadow issues related to the cultural identity of a country, because many local foods have so far resisted imported products, thanks to their anchoring in the culture of the populations we also looked at a produ ct produced from the transformation of the peanut commonly called "kluiklui" which distinguishes Benin on the cultural and culinary level. It is a food of choice of certain social classes, which has a very appetizing flavor (Guedou, 2011). In view of all this, we decided to enhance the value of this snack by improving some of its features to find solutions related to several problems such as poverty, malnutrition and many others and the cake biscuit of peanut and breadfruit flour is our end product because biscuit is the most popular food eaten because of its varied taste, long shelf life and relatively low costs, which is similar to in kluiklui. The incorporation of breadfruit flo ur (Artocarpus altilis (Park.)) Into the formulation may be desirable from a nutritional and healthy point of view. The effect of adding breadfruit flour on the nutritional properties and formation of process contaminants in peanut meal flour biscuits is worth studying. It is therefore in order to make available a product with high nutritional value accessible to all on the one hand and the promotion of groundnut and breadfruit processing that we undertook to carry out our research based on the risks and benefits of a new formulation of kluiklui biscu its incorporated into breadfruit flour as a prebiotic product, because prebiotics are known to stimulate the growth and activity of intestinal bacteria that are potentially useful for health and they also offer improved organoleptic quality and a better balanced nutritional composition. The development and improvement of functional nutritious biscuits, peanut cake recipe in combination with breadfruit flour as a prebiotic product is possible and can help fight against malnutrition which is a public health problem in the countries under development because proteinenergy malnutrition and food insecurity are among the most serious problems facing tropical African countries.