Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network.

This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (ANN). The in-vitro starch digestibility of the formulated cookies exhibited a monophasic starch digestogram. Increase in resistant starch, and a decrease in the predicted GI of the cookies, was associated with low temperature and high baking time. The use of RSM and ANN modelling techniques accurately predict the RS, pGI and GL (coefficient of determinant, R2 > 0.93 and root mean square of error = 0.43-0.62) of the gluten-free cookies. The optimal condition for the production of cookies with high RS, low pGI and GL were baking temperature of 158 °C and baking time of 20 min with predicted RS value of 19.61 g/100g of dry starch, pGI value of 56.98 and GL value 52.64.

Changing trend in nutrition and food consumption predisposes school children to overweight and obesity in Ile-Ife, Osun State, Nigeria.

BACKGROUND: The consumption of instant foods like pasta and sweetened soft drinks have virtually replaced the traditional diets among children. This changing trend in food consumption could negatively affect the health status of school-aged children. AIM: The aim of this study is to investigate the effect of consumption of instant foods (pasta) on anthropometric parameters and nutrient intake among children in Ile-Ife, Nigeria. METHODS: Participants (126 healthy children, 66 boys and 60 girls, aged 4-12 years) were recruited from nursery and primary schools in Ife Central Local Government, Ile-Ife. The anthropometric measurements were taken and participants were classified based on body mass index (BMI) percentiles. A food frequency questionnaire was administered to evaluate participants' pasta consumption patterns, while food intakes were obtained through 24-h dietary recall. The samples of food consumed by the children were analyzed for their nutrient contents. Nutrient intake was calculated using the data obtained from 24-h dietary recall and the results were compared with the recommended dietary allowances. RESULTS: The average estimated energy intakes were 6167 kJ and 6095 kJ for male and female participants, respectively. The energy intake per kg body weight increased with increasing frequency of the consumption of pasta. There was a positive correlation ( r = 0.873 and 0.998 at P ≤ 0.05 for male and female participants, respectively) between energy intake and weight. The BMI classification showed that 12% of males and 17% of females were overweight or obese. CONCLUSION: It can be concluded that the consumption of pasta could predispose children to overweight/obesity.

Food choice and meal consumption pattern among undergraduate students in two universities in Southwestern Nigeria.

The food choices and meal consumption patterns of undergraduate students from two Nigerian universities, Obafemi Awolowo University, Ile-Ife (OAU) and Adekunle Ajasin University, Akungba Akoko (AAU) (n = 402; 199 male and 203 female; overall mean age 23) were studied. The result indicated that 60% of the students (58% male and 62% female) consumed the recommended minimum number of servings of cereal, 50% of the males and 35% of the females in the carbohydrate category while 35% of the males and 42% of the females consumed enough from the meat group. More female students (40%) consumed adequate quantities of fruits and vegetables than their male counterparts (20%) while the consumption of milk and milk substitutes was low (10% male and 25% female). Most students ate twice a day substituting snacks for the third meal. More female students (48%) exceeded their energy requirement than their male counterparts (28%) while 60%, 85% and 40% did not meet the recommended dietary allowance (RDA) for protein, calcium and iron respectively. Body Mass Index (BMI) classification indicated that 29% of the students were overweight, 6% were obese while 13% of the male students were underweight. The unhealthy eating habits of Nigerian university students seemed to be a reflection of poor funding.