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Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products.

ABSTRACT: The individualistic effect of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products (moin-moin, akara, and gbegiri) was investigated. Four cowpea types (IT93K-452-1, IT95K-499s-35, IT97K-568-18, and market sample) were used for the study, whereas the three traditional food products were produced from each of the cowpea types, respectively. The results revealed that every unit operation involved in the production of moin-moin, akara or gbegiri contributed to the overall reduction of trypsin inhibitor activity (TIA), phytic acid (PA), and tannin; though at varying degrees. In the production of moin-moin, the major contributions to the overall reduction in TIA were from steaming (64.2-72.0%), second-stage soaking (9.7-11.9%), and dehulling (9.4-10.2%). The contributions to the overall reduction in PA were from dehulling (34.0-40.4%), preliminary soaking (15.4-21.0%), and steaming (7.8-14.0%), whereas that of tannin were from dehulling (39.7-47.6%), steaming (19.6-24.7%), and preliminary soaking (9.8-15.9%). For akara production, the major contributions to TIA reduction were from deep frying (64.2-72.0%), second-stage soaking (9.7-11.9%), and dehulling (9.4-10.2%). The PA reduction was from dehulling (34.0-40.4%), preliminary soaking (15.4-21.0%), and deep frying (9.6-15.9%), whereas that of tannin reduction was from dehulling (39.7-47.6%), deep frying (20.7-25.3%), and preliminary soaking (9.8-15.9%). In the production of gbegiri, the overall reduction in TIA was contributed from pressure cooking (79.0-84.8%), preliminary soaking (5.8-11.3%), and dehulling (9.4-10.2%). The reduction in PA was contributed by dehulling (34.0-40.4%), pressure cooking (24.7-35.0%), and preliminary soaking (15.4-21.0%), whereas the overall reduction in tannin content was similarly contributed by dehulling (39.7-47.6%), pressure cooking (29.8-34.4%), and preliminary soaking (9.8-15.9%).

SUBMITTER: Bolade MK

PROVIDER: S-EPMC4867764 | biostudies-other | 2016 May

REPOSITORIES: biostudies-other

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Project description:BackgroundIodine deficiency disorder is one of the major hidden hunger for poverty-stricken coastal rural areas of Bangladesh. Despite various programs, including universal salt iodization, IDD is significantly persistent due to poverty, inadequate knowledge, poor attitude, and practice of iodized salt consumption. The present study aimed to determine iodine concentration in salt at the household level as well as the magnitude of knowledge, attitude, and practice related to iodized salt utilization and iodine deficiency disorders (IDDs).Material and methodA population-based cross-sectional study was carried out using multistage sampling among 400 households in four coastal districts in Bangladesh. A standard pretested questionnaire was used to determine the knowledge, attitude, and practice towards iodized salt consumption. The iodine level was measured using the gold standard iodometric titration technique in the collected salt samples from the selected households.ResultThe study results revealed that almost half of the participants had good knowledge regarding a balanced diet, whereas the positive attitude and practice of balanced diet consumption was relatively low (only 16.2% and 11.3%, respectively). The respondents' education profile and age were strongly correlated with knowledge and attitude; however, the practice was not significantly correlated with age and education. The concentration of iodine in salt at household levels was strongly associated with the practice of using iodized salt. Use of adequate iodized salt was 2.838 times (OR: 2.838, 95% CI: 1.7-4.735) and 3.884 times (OR: 3.884, 95%CI: 2.029-7.433) more likely to have a positive attitude and good practice towards iodized salt and IDDs respectively.ConclusionProper knowledge about iodized salt and IDDs should be introduced to all public education premises levels. Interventions and programs can be formulated to enhance knowledge, attitude, and practice at the household level so that the consumption of adequate iodized salt can be ensured to reduce iodine deficiency problems.

Project description:IntroductionIn connection to food insecurity, adaptation of new techniques or alteration of regular behavior is executed that translates to coping strategies. This paper has used data from food security and nutrition surveillance project (FSNSP), which collects information from a nationally representative sample in Bangladesh on coping behaviors associated with household food insecurity. To complement the current understanding of different coping strategies implemented by the Bangladeshi households, the objective of this paper has been set to examine the demographic and socio-economic characteristics of the food insecure households which define their propensity towards adaptation of different types of coping strategies.MethodologyFSNSP follows a repeated cross-sectional survey design. Information of 23,374 food insecure households available from February 2011 to November 2013 was selected for the analyses. Coping strategies were categorized as financial, food compromised and both. Multinomial logistic regression was employed to draw inference.ResultsMajority of the households were significantly more inclined to adopt both multiple financial and food compromisation coping strategies. Post-aman season, educational status of the household head and household women, occupation of the household's main earner, household income, food insecurity status, asset, size and possession of agricultural land were found to be independently and significantly associated with adaptation of both financial and food compromisation coping strategies relative to only financial coping strategies. The relative risk ratio of adopting food compromisation coping relative to financial coping strategies when compared to mildly food insecure households, was 4.54 times higher for households with moderate food insecurity but 0.3 times lower when the households were severely food insecure. Whereas, households were 8.04 times and 4.98 times more likely to adopt both food compromisation and financial relative to only financial coping strategies if moderately and severely food insecure respectively when compared to being mildly food insecure.ConclusionHouseholds suffering from moderate and severe food insecurity, are more likely to adopt both financial and food compromisation coping strategies.

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Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products.

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