Search results

There is a global increase in the prevalence of metabolic syndrome (MetS) with relative paucity of data on the burden of this syndrome in developing countries like Nigeria. This study evaluated the prevalence of MetS among apparently healthy subjects in Nigeria.

A population-based cross-sectional study was conducted with 550 (249 men, 301 women) healthy subjects recruited using multi-stage technique. Anthropometric measurements were taken using standard procedures and instruments. Systolic and diastolic blood pressure was measured in all the subjects. Blood samples were collected from selected subjects and analyzed for hematological variables.

The prevalence of MetS was 36.8 per cent using the IDF criteria and 34.6 per cent using the NCEP-ATP III criteria. In all, 1.64 per cent (9) of respondents were underweight, 22.55 per cent (124) were of normal body mass index, 49.64 per cent (273) were overweight and 26.17 per cent (144) were obese. The mean waist circumference and waist to hip ratio for male and female were 83.27 ± 2.6 cm and 0.84 ± 0.1 and 86.22 ± 13.9 cm and 0.84 ± 0.1, respectively. Total cholesterol was elevated in 16.04 per cent of the respondents, low high-density lipoprotein cholesterol was observed in 41.83 per cent of the respondents. High values of triglycerides were observed in 5.79 per cent of respondents. Elevated low-density lipoprotein cholesterol was observed in 40.85 per cent of the respondents. This study showed that a huge burden of MetS exists among the study population.

The cross-sectional design of this study limits inference regarding causality and effects. Also, there was no controlled case in the study.

There is the need for accurate knowledge of the MetS of the population to inform public health policy for mitigation.

MetS has been described as a global time bomb, with a quarter of the world’s adults estimated to be having the condition. It will place a burden on social services if a lot of working population are forced to retire early due to MetS.

The findings are pointers to the probable magnitude of the co-morbid factors of cardiovascular diseases as encapsulated in the MetS in our environment.

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).

There were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI₂/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.

This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.

The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.