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Exclusive Breast Feeding Practice and Associated Factors Among Mothers in Debre Markos Town and Gozamen District, East Gojjam Zone, North West Ethiopia
Yeshamble Sinshaw,
Kassahun Ketema,
Mulugeta Tesfa
Issue:
Volume 3, Issue 5, September 2015
Pages:
174-179
Received:
8 July 2015
Accepted:
27 July 2015
Published:
5 August 2015
Abstract: Background: Breastfeeding is an important public health strategy for improving infant and child morbidity and mortality. It plays a great role in preventing morbidity and mortality in first six months. It is one of the six targets in global nutrition set to increase it practice by 50% by 2025. Despite its great benefits, the prevalence in Ethiopia is only 52% with limited information on associated factors. Objective: To assess exclusive breastfeeding practices and associated factors in Debre Markos town and Gozamen district, East Gojjam Zone, North West Ethiopia, 2015. Methods: A community-based cross-sectional study was conducted in May 2015. A total of 483 mothers were randomly selected. Semi-structured and pretested questionnaires were administered to collect data. One day training was given for data collectors and supervisors. The collected data was entered in to Epidata version 3.1, cleaned and transported to SPSS windows version 16.0 then analyzed. The crude and adjusted odds ratio (AOR) together with their corresponding 95% confidence intervals was computed. Bivariate and multivariate logistic regression analysis was computed to identify factors associated EBF. A P-value<0.05 was considered to declare a result as statistically significant in this study. Results: The prevalence of exclusive breast-feeding was 89(55%) and 207(64%) in Debre Markos town and Gozamen district respectively. In Debre Markos town, being unemployed (AOR=2.77, 95%CI= [1.13, 6.74]), and counseling on EBF during Antenatal care (ANC) (AOR=4.02, 95%CI= [1.65, 9.78]), were significantly associated. Whereas in Gozamen district, mothers age15-35 (AOR=2.55, 95%CI= (1.27, 5.1]), counseling on EBF during ANC (AOR=5.7, 95%CI= [2.62, 12.3]), and colostrums feeding (AOR= 2.24 95%CI= (1.28, 3.9]) were significantly associated. Conclusions: The prevalence exclusive breast-feeding in both areas was lower than the target set by Ethiopia ministry of health at the end of 2015, (70%). Unemployment, getting counseling during ANC was significant factors in Debre Markos town whereas maternal ages, getting counseling during ANC, and early initiation of breastfeeding were significant factors in Gozamen district. Giving emphasis to promoting the EBF should be given and strengthen ANC counseling.
Abstract: Background: Breastfeeding is an important public health strategy for improving infant and child morbidity and mortality. It plays a great role in preventing morbidity and mortality in first six months. It is one of the six targets in global nutrition set to increase it practice by 50% by 2025. Despite its great benefits, the prevalence in Ethiopia ...
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In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu
Elsa Maria Salvador,
Johanita Kruger,
Cheryl M. E. McCrindle,
Robert I. McCrindle,
Vanessa Steenkamp
Issue:
Volume 3, Issue 5, September 2015
Pages:
180-186
Received:
16 August 2015
Accepted:
25 August 2015
Published:
3 September 2015
Abstract: It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten’s in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to mahewu made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in mahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of mahewu in Mozambique.
Abstract: It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten’s in vit...
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Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle
Teklit Gebregiorgis Amabye
Issue:
Volume 3, Issue 5, September 2015
Pages:
187-190
Received:
9 August 2015
Accepted:
14 August 2015
Published:
8 September 2015
Abstract: Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected from supermarket in Mekelle. All samples of M. oleifera exhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100g), K (1817–1845 mg/100g), and Mg (322.5–340.6 mg/100g). We concluded that M. oleifera samples could be employed in edible and commercial applications.
Abstract: Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values ...
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Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in Heinsia crinite Leaf
Issue:
Volume 3, Issue 5, September 2015
Pages:
191-195
Received:
14 August 2015
Accepted:
28 August 2015
Published:
9 September 2015
Abstract: One of the common traditional methods of improving the palatability and acceptability of Heinsia crinite leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm width) and shared into four equal portions of 1kg each. Portions 2, 3 and 4 were separately infused in hot water (1:3w/v) and maintained at 95oC for 5, 10 and 15 min, drained and cooled while the first portion was not treated with hot water (control). Each portion was oven dried (50oC) for 36h, cooled, and packaged. The effect of the treatments on the minerals, vitamins and health benefiting phytochemicals were investigated. The untreated dried leaves had higher K, Ca, Na, Mg, Fe, Zn, ascorbic acid, beta-carotene, riboflavin, thiamine, alkaloids, flavonoids, saponins and tannins than the dried leaves from hot water infusion. Percentage losses of minerals, vitamins and health promoting phytochemicals to the infusion water that was discarded increased with increase in infusion time. Percentage losses of K, Ca, Na, Mg, Fe and Zn ranged from 11.01, 7.77, 16.72, 15.51, 9.55 and 8.50% for 5 min infused leaves to 34.34, 18.73, 45.07, 41.76, 24.85 and 29.92% for 15 min infused leaves, respectively. Similarly, percentage losses of ascorbic acid, beta-carotene, riboflavin and thiamine ranged from 38.43, 15.69, 17.39 and 38.78% for 5 min infused leaves to 70.60, 35.29, 57.97 and 68.38% for 15 min infused leaves, respectively. Losses of alkaloids, flavonoids, saponins and tannins ranged from 20.92, 39.39, 4.65 and 16.67% for 5 min infused leaves to 62.24, 69.70, 10.08 and 47.22% for 15 min infused leaves. The study demonstrated that for the consumers of H. crinite leaves to derive substantial nutritional and health benefits from the consumption of the leaf, it should be subjected to 5 min hot water infusion period prior to use for culinary preparation.
Abstract: One of the common traditional methods of improving the palatability and acceptability of Heinsia crinite leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm w...
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Kinetics of Color Development in Fortified Cookies
Melina Erben,
Andrea Marcela Piagentini,
Carlos Alberto Osella
Issue:
Volume 3, Issue 5, September 2015
Pages:
196-202
Received:
11 August 2015
Accepted:
20 August 2015
Published:
26 September 2015
Abstract: The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.
Abstract: The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab...
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