Asian Journal of Food Research and Nutrition

Nutritional Knowledge Level and Child Care Practices among Severe Acute Malnourished (SAM) Children (6-59) Months Admitted to the Pediatric Unit in Tamale Teaching Hospital (TTH), Ghana

Abukari Latif — Fri, 05 Jun 2026 00:00:00 +0000

Background: Childhood malnutrition remains a major public health challenge in Northern Ghana, and limited evidence exists on the nutritional knowledge and childcare practices of caregivers of severely acute malnourished children attending tertiary healthcare facilities.

Aim: The main aim is to evaluate the caregivers nutritional knowledge and child care practices of malnourished children within ages of 6-59 months that are admitted to the pediatric ward of Tamale Teaching Hospital, Tamale, Ghana.

Study Design: Descriptive cross sectional hospital based study.

Place and Duration of Study: Pediatric Unit, Tamale Teaching Hospital (TTH), between july 2020 to july 2021.

Methodology: A total of 250 participants were recruited. Data was obtained using a structured interview questionnaire which covers the demographic characteristics, caregivers nutritional knowledge and feeding behaviors, hygiene behavior and practices, health seeking behavior and childcare practices. The nutritional knowledge of the care givers was classified as poor, moderate and good based on the score.

Results: This study included total of 250 caregivers. The mean age was 29.8 ± 7.4 years. Most of them were mothers (91.2%), and had basic education (46.8%). Good nutritional knowledge was observed in 17.2%, moderate nutritional knowledge in 38.8% and poor nutritional knowledge in 44% of the respondents. Appropriate complementary feeding was observed in only 19.6% of the children as against poor and moderately complementary feeding of 51% and 29.4% respectively, and minimum dietary diversity was observed in 36.4% of the children.

Approximately 58% reported regular handwashing and 66.0% took children to health care services in time when they were sick. Secondary education or above was significantly associated with good nutritional knowledge (aor = 2.84, 95% ci: 1.54–5.21). In addition, good nutrition knowledge was significantly associated with good child care practices (aor = 3.17, 95% ci: 1.82–5.53).

Conclusion: The results indicated that, the caregivers had generally poor nutritional knowledge and poor child care practices. Appropriate childcare behaviors were strongly associated with educational attainment and nutrition knowledge. Improving nutrition education and behavior change communication level could have a positive impact on childcare practices and childhood malnutrition in Northern Ghana.

Organoleptic Attributes, Nutritional Qualities and Cyanogenic Potential of Milk Flavored Bread Produced from Provitamin: A-Enriched Cassava/Wheat Composites Flour

Tue, 09 Jun 2026 00:00:00 +0000

Rising vitamin A deficiency and diabetes have increased interest in developing acceptable, nutrient-enriched cassava–wheat composite bread. This study investigated the sensory, nutritional qualities and cyanogenic potential of milk flavored bread produced from pro-vitamin A-enriched cassava and wheat composite flour. The vitamin A-enriched cassava roots (IBA154810) were gotten from International Institute of Tropical Agriculture (IITA) Ibadan, Oyo state Nigeria. The fresh tubers were processed into flour under light protected condition and opaquely packaged. Six bread samples coded;100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB were produced using varied proportions of the cassava flour (CF) and wheat flour (WF) in ratio: 0/100 (control), 20/80, 40/60, 60, 40, 80/20 and 100/0 respectively. The proximate compositions, vitamins and hydrogen cyanide contents of the bread samples were determined using standard procedures. The organoleptic properties revealed no significant difference (P =.05) in taste, colour, and aroma up to 60% cassava flour substitution compared to control which scored the highest of all the samples. Proximate analysis revealed moisture (30.17−37.67%), fat (5.87−7.09%), ash (2.36−3.08%), crude protein (3.00-13.94%), carbohydrate (41.89-54.69%) and crude fiber (0.23−2.06%) contents across all samples. Generally, all samples showed significant variations (P =.05) in proximate compositions with 100CFB having the highest carbohydrate, fiber, dry matter and energy content values. The specific volumes in cm³/g are 4.49, 4.23, 3.32, 2.29, 2.06 and 1.00 for samples 100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB respectively. The vitamin A (0.05−2.78µg/g) RAE and Ascorbic acid (2.64−25.73µg/g) contents of the bread samples increases with increasing CF inclusion with 100CFB having the highest values. The cyanide contents (0.02−1.11mg/kg) revealed no toxic concern for all samples based on safe limits recommended by FAO/WHO for safe cassava food products. The data obtained indicate 100CFB may be suitable as a functional food to address vitamin A-deficiency owing to its highest nutritive value. The data obtained indicate high chance of acceptability and commercialization of the cassava-wheat milk bread in the food industry.

Detection of Biologically Active Compounds and Antioxidants in Some Agricultural Waste Used for Industrial Purposes

M. A. Salem, Abeer M. Hagag, Sahar R. Abd El-Hady — Thu, 11 Jun 2026 00:00:00 +0000

Agro-industrial by-products such as rice bran, onion peels, and pomegranate peels are rich sources of bioactive compounds with strong antioxidant potential. Their valorisation offers a sustainable alternative to synthetic additives for food preservation and nutraceutical applications. Therefore, the present study aimed to evaluate the nutritional composition, bioactive compounds, and antioxidant potential of selected agro-industrial by-products, namely rice bran (Oryza sativa L.), onion peels (Allium cepa L.), and pomegranate peels (Punica granatum), and to investigate their potential utilisation as natural antioxidants in edible oils. The results revealed significant differences among the investigated by-products in their chemical composition and antioxidant properties. Rice bran exhibited the highest contents of crude protein (15.75%), ether extract (19.50%), phosphorus (1129 mg/100 g), potassium (730.20 mg/100 g), and zinc (4.12 mg/100 g). Pomegranate peels recorded the highest crude fibre content (13.50%), total phenolic content (13.60 mg GAE/g), total flavonoid content (3.50 mg rutin equivalent/g), and antioxidant activity (92.0% DPPH inhibition). Onion peels were characterised by elevated levels of calcium (425.50 mg/100 g), magnesium (145.20 mg/100 g), iron (39.30 mg/100 g), α-tocopherol (11.61 μg/g), and vitamin K (12.85 μg/g). HPLC analysis demonstrated the presence of several important phenolic acids, including protocatechuic, ferulic, chlorogenic, caffeic, gallic, and p-coumaric acids, with marked variation among the tested samples. Antioxidant activity assays showed that all phenolic extracts significantly reduced peroxide formation in blended oil during accelerated storage compared with the untreated control. Among the tested extracts, pomegranate peel extract at 400 ppm exhibited the strongest antioxidative effect, followed by rice bran and onion peel extracts, producing peroxide values comparable to those of the synthetic antioxidant TBHQ after 120 h of storage. These findings indicate that the investigated agro-industrial by-products are promising natural sources of nutrients, antioxidants, and bioactive compounds with potential applications in food preservation and the development of functional foods.

Prevalence of Anemia and Its Distribution across Socio-demographic Characteristics among College Going Girls

Shivanjali Srivastava, Neetu Singh, Ashish K Jatav, Neha Maurya — Sat, 13 Jun 2026 00:00:00 +0000

Background: Anemia is a major public health problem among young populations, largely due to increased nutritional needs, rapid growth, and menstrual blood loss. Individuals in higher education are particularly at risk because of poor dietary habits, low health awareness, and socio-economic constraints.

Objective: To determine the prevalence of anemia among college-going girls and assess its association with selected socio-demographic factors.

Methods: A cross-sectional study was conducted among 50 participants aged 16-19 years at Gena Devi Inter College, Prayagraj Uttar Pradesh using random sampling. Data were collected through a pre-tested structured questionnaire. Hemoglobin levels were measured using a hemoglobin meter to assess anemia status.

Results: The prevalence of anemia was 64%. Among the participants, 22% had mild anemia, 24% had moderate anemia, and 18% had severe anemia. A higher burden was observed among participants from lower socio-economic backgrounds. Most socio-demographic variables were not significantly associated with anemia, however, caste showed a statistically significant association with anemia status.

Conclusion: Anemia is highly prevalent among college-going girls. Targeted interventions focusing on vulnerable groups are essential for effective prevention and control.

Bacteriological Profile of Roasted Cashew Nuts within Makurdi Metropolis, Benue State, Nigeria

Sat, 20 Jun 2026 00:00:00 +0000

Background: Cashew nuts (Anacardium occidentale L.) are widely consumed for their nutritional and industrial value, but post-harvest handling may expose them to microbial contamination with possible public-health implications.

Aims: This study examined the bacteriological profile of roasted cashew nuts sold in Wurukum Market, Makurdi Metropolis, Benue State, Nigeria.

Study Design: The study adopted a survey design.

Place and Duration of Study: The analysis was carried out at the Microbiology Laboratory, Department of Microbiology, Joseph Surwuan Tarka University, Makurdi, Benue State, between June 2009 and July 2010.

Methodology: Thirty roasted cashew nut samples were collected aseptically from five locations within the market. The samples were homogenised, serially diluted and cultured on Nutrient Agar, MacConkey Agar, Mannitol Salt Agar and Salmonella-Shigella Agar. Following incubation at 37 °C for 24-48 h, representative colonies were purified and identified using Gram staining and biochemical tests, including catalase, oxidase, indole, methyl red and citrate utilisation tests. Total viable counts were calculated and interpreted using standard microbiological procedures.

Results: The total viable count ranged from 2.6 × 10⁶ to 3.1 × 10⁶ CFU/g, with a mean of 2.8 × 10⁶ CFU/g. Five bacterial genera or species were identified: Staphylococcus aureus, Salmonella spp., Escherichia coli, Shigella spp. and Klebsiella spp. The recovery of E. coli and Shigella spp. suggested possible faecal contamination, whereas Staphylococcus aureus and Klebsiella spp. may have originated from handling or environmental sources.

Conclusion: The findings indicate moderate bacterial contamination of roasted cashew nuts sold in the study area. Although the microbial loads were comparable with values reported in related studies, the detection of potential bacterial pathogens in ready-to-eat cashew nuts supports the need for improved hygiene, routine microbial assessment and better post-harvest handling practices.

Microbiological Profile and Nutritional Quality of Cereal-based Weaning Food Fortified with Soya Beans

Francisca Omolara IBITOYE, Ayodeji Temitope ADESUYI, Iyadunni Idowu AWOYO — Mon, 25 May 2026 00:00:00 +0000

Weaning is a gradual process involving the introduction of complementary solid foods into an infant’s diet, as breastfeeding alone becomes insufficient to fulfil the nutritional requirements of the growing infant. One of the principal challenges encountered during the transitional weaning period is protein–energy malnutrition; therefore, there is a need to fortify weaning foods with a protein-based diet. This study was aimed at evaluating the microbiological quality and nutritional composition of fortified weaning foods.

Cereal-based food was fortified with soya beans at different percentages (30-70, 50-50 and 70-30) of sorghum flour and soya bean flour, respectively; they were fermented for 7days. Microbiological and proximate analyses were conducted using standard methods. The bacteria count ranged from SSB_A, which had the highest bacteria count of 4.5×10³cfu/ml on day 1, while sample SSB_C had the lowest count with 1.7×10³cfu/ml on day 7. The bacteria isolated were Staphylococcus aureus, E.coli, Bacillus subtilis and Lactobacillus spp. Crude protein, Fat, and ash content increased in percentage as the soya bean seed flour in the composite blends increased. The protein content rose with increased fermentation. Samples SSB_C had the highest protein concentration (32.37%) after 7days while in sample SSB_A the lowest protein concentration of 4.99% was found on day 1. Overall, the research demonstrated that soya beans can be utilised to create complementary foods that meet the recommended dietary allowance for infants at a level that is acceptable when compared to traditional cereal-based foods.