Background: Dietary Counselling is the cornerstone and the first recommendation in the management of diabetes mellitus. Therefore, this study aimed to assess the diabetic knowledge and level of adherence to dietary counselling among type II diabetic patients in selected hospitals in Ibadan, Oyo State. Methods: This study was cross-sectional in design and was carried out among 150 type 2 diabetes patients selected using a multi-stage sampling technique. The socio-demographic and economic characteristics of the respondents were collected using a structured interviewer-administered questionnaire. Diabetes knowledge was assessed through the use of a 24-item version of the Diabetes knowledge questionnaire and respondents that scored between 0-8 were graded as those with poor diabetes knowledge, those that scored between 9-16 were graded as those with moderate diabetes knowledge and those who scored between 17-24 were graded as those who have adequate diabetes knowledge. while a perceived dietary adherence questionnaire assessed their adherence to dietary counseling. SPSS version 20 was used to analyze all data. Significant association was set at p < 0.05. Results: The mean age of the respondents was 59.9±9.3 years. Most of the respondents 126 (84.0%) had moderate diabetic knowledge. One hundred and Sixteen (77.3%) of the patients moderately adhered to the dietary counseling. There was a significant association between diabetes knowledge and dietary adherence (p = 0.043), diabetes knowledge, and educational status at (p = 0.036). The results also shows that there was a significant association between dietary adherence and religion of the respondents (p = 0.035), dietary adherence, and occupation of the respondents (p = 0.005). Conclusion: This study concludes that most of the respondents had moderate diabetes knowledge and moderate adherence to dietary counseling.

Background: Pre-heating of crude palm oil during the preparation of soups is a common practice in Nigeria, used to enhance flavour and taste. However, it leads to degradation and loss of pro-vitamin A carotenoids.Objective: The study modelled the effect of pre-heating and cooking on beta-carotene retention in commonly consumed palm oil soups in Ibadan North LGA in Nigeria.Methods: Seventy-five people participated in a quantitative dietary recall, and 60 participants were selected based on their frequent consumption of palm oil soups. Three most-frequently consumed palm oil soups – egusi (melon soup), efo-riro (vegetable soup) and obe ata (palm oil stew) were selected from 15 palm oil dishes recalled by participants. Retention of beta-carotene in the composite soups was calculated using an exponential decay model (model I) at 190°C for the pre-heating phase of palm oil and a polynomial model (model II) for the cooking phase of the soups. Beta-carotene retention in palm oil was calculated experimentally by simulating the pre-heating process and measuring beta-carotene concentrations at 5 minutes, 15 minutes and 30 minutes. Beta-carotene content of soup ingredients was calculated using nutrient values from the West African Food Composition Database, while considering the yield factors for each soup.Results: Seventy-eight percent, 82%, and 91% of carotenoid loss was estimated for egusi, efo-riro, and palm oil stew respectively, corresponding to 13,822 μg/100g, 12,297 μg/100g and 5,880 μg/100g of betacarotene retained in the soups respectively.Conclusion: Pre-heating of palm oil contributed mostly to carotenoid loss. Caution should be taken when preheating of palm oil to minimize nutrient loss.

Background: Fungal fermentation could provide a key opportunity for achieving great benefits of biomass utilization through bioconversion into the simple digestible nutrients and greatly improve nutritive value.Objective: Mixed fungal fermentation of maize cobs was carried out to determine the effects on nutrients and antinutrients compositions.Methods: Maize cobs samples were pretreated with sodium hydroxide and solid-state fermentation (SSF) was carried with single and a consortium of four fungi; Lachnocladium flavidum Aspergillus niger, Trichoderma reesei, and Lenzites betulina for 7 days under standard conditions. Proximate composition, amino acid, mineral and antinutrient analysis were conducted on fermented and unfermented cobs. Differences and variabilities in groups were analyzed with the aid of Statistical software Package for the social sciences (SPSS) version 24.Results: Fermentation of cobs was found to have significantly increased the protein (9.10±0.85g/100g) and ash contents (5.60±0.05g/100g), while decreasing the fiber content (21.00± 0.10g/100g). The mineral levels were significantly (p<0.05) increased in potassium, sodium and calcium ions. The levels of some antinutrients were significantly reduced (p<0.05); phytate (8.91±0.50mg/100g), saponin (1.84±0.26mg/100g) and flavonoids (1.99±0.12mg/100g). The total amino acid content increased in most fermented cultures, with mixed culture of L. flavidum/ T. reesei having the most significant increase. Amino acid analysis revealed significant increases in essential amino acids Histidine, Leucine and Valine while Alanine, Aspartic and Glutamic acid were among the noticeable increases in non-essential amino acids.Conclusion: The effects of fermentation on the nutrient and antinutrient composition of maize cobs have been demonstrated. With further studies, maize cobs can serve as a good addition in animal feed production.

Background: There are huge on-farm losses of Corchorus olitorius fruit due to poor awareness of its nutritional potentials. Postharvest losses of Corchorus fruit occur in Nigerian communities due to poor postharvest handling and lack of effective processing methods. There is need for a sustainable processing method that extends the shelf-life of Corchorus fruit without reducing its nutritional qualities.Objective: This study investigated the effects of various drying methods on the nutritional composition of Corchorus fruit.Materials and methods: Tender and fresh Corchorus fruits from a Corchorus evaluation field located at Ikole-Ekiti, Nigeria were collected. The fibous points of attachment of the fruits to the plants were cut off. The oven dried, sundried, air dried and fresh Corchorus fruit samples were analyzed using standard laboratory procedures. The data from the laboratory analyses were subjected to analysis of variance using the R Statistical software.Results: The vitamins, minerals and proximate composition of the Corchorus fruits were significantly (P<0.05) affected by the various drying methods. Sun drying resulted in the highest concentrations of vitamins B3, B5, B6, C, and E and crude protein. Oven-dried samples had the highest concentrations of minerals (potassium, magnesium, calcium, zinc, iron, manganese and phosphorus) evaluated except sodium. Air dried Corchorus fruits had the highest concentration of ash and bre. Fresh Corchorus fruits had the lowest concentration of all the nutritional parameters evaluated except vitamin B1.Conclusion: Sun-drying, air-drying and oven-drying can be used in extending the shelf-life of fresh Corchorus fruits without negatively affecting its nutritional qualities.

Background: Sesame is produced abundantly in Nigeria but is mostly exported as cash crop. The seed is rich in protein, fibre, oil and minerals, and could be incorporated into widely consumed goods like cake to benefit Nigerians. Cake is widely consumed by most Nigerians.Objective: The study aimed at using fermented (FSM) and unfermented (USM) sesame seed meals to improve quality of muffin cakes.Methods: Sesame seeds were divided into two equal portions of 1.5kg each. One portion (USM) was soaked in excess cold water (26±2OC) for 3h and the fermented (FSM) in excess cold water (26±2OC) for 18h. Both were de-hulled, washed, sun-dried for 3 days, oven-dried at 50OC for 72h and then milled into powder. The USM and FSM flours were analysed for nutrient composition. Cakes were prepared with 0 (control), 25 and 50 % levels of USM or FSM and then analysed for quality characteristics.Results: Fermentation (18 h) improved flour protein (from 13.56 to 14.20%, ash (from 5.10 to 5.5%), calcium and magnesium but decreased carbohydrate, phosphorus and zinc contents. USM and FSM improved cake quality. At 50% addition, USM improved protein content from 18.1 to 18.9% and calcium 116.3 to 180.3 mg/100g while FSM improved protein to 21.5% and calcium to 200.1 mg/100g. Iron, phosphorus and zinc increased similarly while magnesium decreased. Cakes with USM and FSM were adequately acceptedConclusion: Both fermented and unfermented sesame seed meals improved quality of muffin cakes, and should be incorporated into cakes to benefit consumers nutritionally.

Background: Poorly prepared food has been attributed to many deaths over the years, and thousands of people around the world are at risk of foodborne diseases. Thus, the place of food vendors in ensuring safe handling practices in food preparation is of great importance. The objectives of the study were to describe the socioeconomic characteristics of the food vendors, examine food safety knowledge and practice level as well as to determine the factors influencing food safety practice among food vendors in the study area.Methods: A cross-sectional survey design was adopted and multistage sampling technique was used to sample 120 food vendors in the study area. A structured questionnaire designed to meet the study objectives and also validated by the experts in the team was used to elicit information on the socio-economic characteristics, food safety knowledge and food safety practices. The data collected were subjected to descriptive analysis, mean criterion and logit regression using Statistical Package for Social Sciences (SPSS) software version 20.Results: The findings indicated that the majority (87.5%) of the food vendors are female, with a mean age of 36.8 years. The food vendors (84.4%) have good knowledge of food safety but poor practice levels, as the mean criterion value of 1.4 obtained from the study was significantly lower than the standard mean criterion value of 2.5 at 1 percent significance level. Food vendor's age (β = -0.19, p < 0.01) and monthly income (β = 2.77, p < 0.01) significantly impacted food safety practices.Conclusion: Food vendors in the study area have a sufficient understanding of food safety, however the level of food safety practice is low. Educative programmes on proper food handling practices is crucial.

Background: Plantain chips are popular snack enjoyed by all ages in Nigeria; however, repeated use of oil for frying is a common practice among Nigerians.Objective: This study evaluated the oxidative stability of groundnut oil used repeatedly for frying the plantain chips and physicochemical characteristics of the fried chips.Methods: Plantain fingers were peeled, sliced into chips (2 mm thick), soaked (3 min) in 5% salt solution, drained out (5 min) and fried in groundnut oil (2.5 litres) within 12 – 15 minutes on the first day. On the 3rd, 5th, 7th and 9th days of the experiment, fresh plantain chips were similarly prepared and fried with the same groundnut oil. The groundnut oil was analysed for oxidative stability while chips were analysed for physicochemical characteristics.Results: Repeated use of the same oil in subsequent frying significantly (p < 0.05) decreased quality of both the oil and chips. The chips appearance darkened; and its protein and ash contents decreased from 3.59% and 9.48% in the 1st day chips; and to 3.11% and 8.84% in the 9th day chips respectively. Calcium (Mg/100g) and β-carotene contents (Mg/100g) respectively decreased from 10.37 and 1077.67 in the 1st day chips to 9.59 and 257.12 in the 9th day chips. Physicochemical parameters of the oil deteriorated. Iodine value decreased while free fatty acid, peroxide value and thiobarbituric acid number increased.Conclusion: The oil darkened in colour with increasing rancid characteristics as it was being used repeatedly for frying fresh plantain chips while this decreased physicochemical characteristic of the fried chips The same oil, particularly groundnut oil, should not be used over time for frying chips in order to protect consumers from health-related issues that might arise from consuming such oil and chips.

Background: Increased body weight is one of the detrimental health effects of skipping breakfast.Objective: This study examined breakfast consumption and body mass index (BMI) of students in the Human Nutrition and Dietetics Department, Lead City University Ibadan, Oyo State, Nigeria.Methods: This cross-sectional study involved one hundred (100) undergraduate students. The students were selected randomly and a proportionate method was used to calculate the number of students selected at each level. A semi-structured questionnaire was used to collect data from the eligible respondents. Data wereanalyzed using SPSS version 23.0 for descriptives such as frequencies, percentages, mean, and standard deviations and Chi-square was used to determine the relationship at p<0.05Results: The mean age of the undergraduate students was 21.5 ± 2.8 years. More than half (53.0%) of the students did not consume breakfast on a daily basis. Ready-to-eat foods (27.0%) were the most commonly consumed breakfast foods. Although more than half of the students were of normal weight status (58.0%), theprevalence of overweight was high (22.0%). Chi-square test results showed that there was a significant relationship between breakfast consumption and BMI ( 2 = 44.282, p = 0.000). Overweight (22.0%) and obesity (8.0%) were higher among undergraduate students who skipped breakfast than those who did not.Conclusion: Consumption of breakfast has a significant influence on the nutritional status of undergraduate students. It is important, therefore, to develop policies within institutions that will provide an avenue for breakfast consumption among university students.

Background: Dietary modification is one of the integral parts of type II diabetes mellitus management. This gives a desired result when the dietary recommendations are strictly adhered to.Objective: This study was conducted to assess the social support and adherence to dietary recommendations among type II diabetes patients attending Federal Medical Centre Abeokuta.Methodology: A descriptive cross-sectional study involving 100 respondents selected randomly among type 2 diabetes patients at endocrinology clinic of medical outpatient department, Federal Medical Centre Abeokuta. Using a semi-structured and interviewer administered questionnaire, data on socio demographic characteristics, dietary recommendation, factors affecting dietary recommendation adherence and social support were obtained. Data obtained were analysed using Statistical Package for Social Sciences (SPSS), version 25.0Results: Most (70.0%) of the study population were female, sixty years and above (45%), and married (66%). Majority (80%) had access to various social supports and 52% adhered to these dietary recommendations. Taste and food preference was identify as the major (27%) factors affecting the adherence to dietary recommendationsConclusion: A high proportion of the study population had access to various social supports but low adherence to dietary recommendations was identified. More awareness and sensitisation on the health implications of non-adherence to dietary recommendations in diabetes management is imperative.

Background: Africans have found millet as a source of plant-based protein and energy. Substitution of other high demand cereals with millets can prove useful as they can improve health and decrease the risks of diseases.. Objective: Proximate, thermal, functional, and pasting properties of millet flours from selected varieties (pearl, finger, kodo and teff) were investigated using standard analytical methods to provide information on their functionalities. Methods: Pearl, finger, kodo and teff millets were sourced from local markets and processed into flours. The flours were produced using standard procedures, and their samples were analyzed in the laboratory. The results of the analyses were subjected to Analysis of Variance at a significance level of 5% using SPSS. Results: The proximate composition of the flour samples from the varieties ranged between 5.83-6.87% for moisture content, 1.23-2.50% ash, 2.00-5.33% crude fat, 7.66- 10.29% crude protein, 0.61- 0.81% crude fibre, and 76.50-81.57% carbohydrate. Thermophysical properties of the flours values were specific heat o o capacity (171.73-172.43 kJ/kg C), thermal conductivity (25.11-25.96 W/m C) and thermal diffusivity (0.11-0.13 m²/s). Functional properties of the millet flour were bulk density (1.11-1.31 g/ml), oil absorption capacity(57.00-80.60%), water absorption capacity (0.80-0.94 g/g), dispersibility (37.67-40.3%), swelling power (8.12-9.41%) and solubility (12.67-16.00%). The pasting properties of millet flours were peak viscosity (1126-1946 RVU), trough (903-1848 RVU), final viscosity (1212-1958 RVU), setback viscosity (110-390 RVU), o pasting time (6.43-6.93 minutes) and pasting temperature (78.80-90.58 C), respectively. Conclusion: The quality characteristics of the flours showed good nutrient composition, potential for value addition and improved functionality of millet-based food products.