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Cognitive Health and Economic Benefits of Using Vitamin B Food Supplements Among the European Union’s Aging Population
Issue:
Volume 10, Issue 6, November 2021
Pages:
117-125
Received:
23 June 2021
Accepted:
13 July 2021
Published:
23 November 2021
Abstract: Giving the ageing of its citizens, and the expected rise in cognitive impairment that is likely to follow, the need for the mitigating tools to help manage the burden and the consequences of cognitive impairment grows daily in the European Union (EU). The total annual cost of managing the consequences of cognitive impairment among those age 65 and older in the EU was €265.17 billion in 2019 and is expected to reach €530.69 billion by 2030 given that more than 17 million European Union citizens will likely be inflicted by cognitive impairment of some type by 2030. This case study found that the total potential benefits for adults age 65 and older at risk of suffering from cognitive impairment from the daily utilization of Vitamin B at an effective intake level can yield over € 25 billion in health care cost savings per year between now and 2030 if all at-risk adults age 65 and older utilised Vitamin B supplements at effective intake levels. This finding is based on the meta analysis results of the qualified set of scientific studies where it is expected that the absolute risk reduction of a prevalent cognitive impairment event, given the supportive daily use of vitamin B food supplements is 9.5% relative risk reduction. This research and related case studies show that significant healthcare cost savings could be realised through a rigorous effort to identify high risk populations, such as seniors at risk of brain diseases that causes severe cognitive impairment, and inspire them to use an vitamin B food supplement that is shown through the scientific literature to have a significant health benefit to the user.
Abstract: Giving the ageing of its citizens, and the expected rise in cognitive impairment that is likely to follow, the need for the mitigating tools to help manage the burden and the consequences of cognitive impairment grows daily in the European Union (EU). The total annual cost of managing the consequences of cognitive impairment among those age 65 and ...
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Hepatic Steatosis and Radiological, Clinical and Biological Correlation in Malnourished Children in Two Referral Hospitals in Cotonou
Florence Alihonou,
Patricia Yekpe,
Francis Honnorat Lalya,
Mohammed Dakin,
Marcelline D’Almeida Hounnou,
Olivier Biaou
Issue:
Volume 10, Issue 6, November 2021
Pages:
126-133
Received:
27 October 2021
Accepted:
16 November 2021
Published:
23 November 2021
Abstract: Malnutrition in children is associated with signs of liver dysfunction such as hepatic steatosis, which increases morbidity and mortality. This research aims to study the epidemiological, clinical and paraclinical aspects of hepatic steatosis in malnourished children at the CNHU-HKM and CHU-MEL of Cotonou. This was a descriptive and analytical cross-sectional study that took place from May 1 to July 31, 2017. Malnourished children aged 06 months to 05 years old who were hospitalized or received outpatient care during the study period were included. An exhaustive sampling of all children meeting the eligibility criteria during the study period was conducted. Ninety-four malnourished children were included in the study. Their mean age was 18.47 months. The hospital prevalence of hepatic steatosis was 60.6%. Hepatic steatosis was diffuse and homogeneous without focal lesions. Clinically, it was significantly associated with hepatomegaly, underweight and severe chronic malnutrition. A statistically significant association was also observed between, respectively, non-supplementation with iron/folic acid, recent non-adherence to EPI vaccines and hepatic steatosis. Biologically, there was a statistically significant association between hepatic steatosis and transaminases, gamma GT, triglycerides, albuminemia. Hepatic steatosis is common in malnourished children. There is a clinico-biological correlation. Liver ultrasound should be systematic in cases of malnutrition.
Abstract: Malnutrition in children is associated with signs of liver dysfunction such as hepatic steatosis, which increases morbidity and mortality. This research aims to study the epidemiological, clinical and paraclinical aspects of hepatic steatosis in malnourished children at the CNHU-HKM and CHU-MEL of Cotonou. This was a descriptive and analytical cros...
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Production, Microbiological and Organoleptic Properties of Stored Cocoyam-based Products
David-Chukwu Nkiruka Phil,
Onwuka Gregory Ikechukwu,
Aji Rosemary Uloma,
Odom Theophilus Chikodi,
Chukwu Michael Nwankwo
Issue:
Volume 10, Issue 6, November 2021
Pages:
134-143
Received:
25 October 2021
Accepted:
15 November 2021
Published:
29 November 2021
Abstract: The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out. A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months’ storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×104 cfu/g), cocoindia (3.4×104 cfu/g) and anampu (2.4×104 cfu/g); and edeofe (1.4×104 cfu/g), cocoindia (1.7×104 cfu/g) and anampu (0.8×104 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×104 cfu/g), cocoindia (2.1×104 cfu/g) and anampu (1.4×104 cfu/g); and edeofe (1.0×104 cfu/g), cocoindia (0.5×104 cfu/g) and anampu (0.5×104 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.
Abstract: The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out. A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pul...
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Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products
David-Chukwu Nkiruka Phil,
Aji Rosemary Uloma,
Ndukwe Ken Okorie,
Odom Theophilus Chikodi,
Chukwu Michael Nwankwo
Issue:
Volume 10, Issue 6, November 2021
Pages:
144-152
Received:
25 October 2021
Accepted:
15 November 2021
Published:
2 December 2021
Abstract: The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.
Abstract: The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was sorted,...
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Review on Different Post Mortem Contributing to Meat Quality Deterioration
Abdulmajid Haji,
Endris Hussen
Issue:
Volume 10, Issue 6, November 2021
Pages:
153-158
Received:
28 October 2021
Accepted:
23 November 2021
Published:
7 December 2021
Abstract: Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.
Abstract: Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderne...
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Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)
Nsoga Jean Valery François,
Milong Melong Charlotte Sabine,
Nchoutpouen Ngafon Merlin,
Manz Koule Jules Christophe,
Ekwalla Misse Ngangue Roland Jethro,
Tuem Somon Regine,
Tchoumbougnang François,
Ndomou Mathieu
Issue:
Volume 10, Issue 6, November 2021
Pages:
159-166
Received:
28 November 2021
Accepted:
20 December 2021
Published:
31 December 2021
Abstract: Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.
Abstract: Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first e...
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