Perceptions of and management practices for Diarrhoeal Diseases by traditional healers in northeastern Nigeria.

In Nigeria, there is a paucity of data on the beliefs and practices of traditional healers concerning diarrhoeal diseases. This study was undertaken to provide baseline data for integrating activities of traditional healers into the national Control of Diarrhoeal Diseases (CDD) programme. Interviews of 14 traditional healers, drawn from two large ethnic groups in northeastern Nigeria, were conducted. All but one of them willingly discussed their beliefs and practices. Almost all traditional healers used herbs expecting that it would stop diarrhoea episode. Most traditional healers (n = 11) were, however, aware of the sugar-salt solution (SSS), and six of them had positive impression about it. Ten were willing to be further trained in the preparation/use of SSS, and five reported its past use. Some healers strongly believed that breast-feeding was an important cause of diarrhoea and that, in some cases, diarrhoea was only amenable to traditional treatment. The results of this study suggest that the traditional healers in the region may contribute to promoting the appropriate home management of diarrhoea. However, their perceptions and practices need to be upgraded to ensure success.

Traditional production and chemical composition of Ndaleyi, a Nigerian fermented pearl millet food.

Ndaleyi, a fermented, sun dried agglomerated powder produced from pearl millet or sorghum is one of the most popular foods consumed in Nigeria, mostly by the Kanuri people of Borno State. Its traditional production is described. The mean yields of ndaleyi (mainly starch), chir ('millet gluten') and 'bran' (overtail or bina) were 30.6, 22.5 and 21.5%, respectively. A mean yield loss of 20% was observed. Chemical analysis revealed that chir and 'bran' have higher protein, fat and ash contents than ndaleyi. The titratable acidities (as percent lactic acid) of ndaleyi and chir were 0.9 and 0.3, while their pH values were 3.3 and 3.5, respectively.

Studies on production, physiochemical and sensory properties of a standard kilishi ingredient mix powder.

The quality of kilishi, a sun dried roasted meat product vary considerably due to lack of consistent standardized non meat ingredient portion (spices and condiments) used for its preparation. In this study, an instant standard kilishi ingredient mix powder was developed. The mix powder contained 9.1% moisture, 49.7% protein, 8.3% fat, 3.2% fibre, and 4.4% ash. Particle size of the mix developed was finer than the traditional one. Yield of kilishi increased with increasing concentration of the standard mix powder used for infusion. The highest yield (87%) was obtained at 60% slurry concentration of the mix compared to 59% yield when the traditional paste was used for infusion. Sensory attributes of kilishi produced using 60% slurry concentration of the standard mix was rated better than a commercial kilishi product (P < 0.05).

Caretakers' knowledge and preparation abilities of salt-sugar solution in north-eastern Nigeria.

Awareness and knowledge of oral rehydration therapy (ORT) and preparation abilities of salt-sugar solution (SSS) were investigated by means of focus group discussions and complemented by a structured questionnaire survey of mothers in rural and urban areas of north-eastern Nigeria. ORT awareness was high with some intra-regional variations. Perception of ORT function was, however, grossly unrealistic, with a third to four-fifth of mothers expecting ORT to stop diarrhoea. At least one quarter of mothers lacked adequate SSS preparation abilities and the materials and ingredients required for its preparation. Re-evaluation of the content and method of imparting health education messages in ORT promotion is recommended. Such messages should emphasise the function of ORT. It is also recommended that standardised cups for water, salt and sugar measurements be provided to households as a ready means of ensuring the correct preparation of SSS in the home-based management of diarrhoea.

PIP: Public education campaigns in northeastern Nigeria have since 1986 promoted the awareness, preparation, and use of oral rehydration therapy (ORT) against diarrhea and the prevention of dehydration and related deaths. The awareness and knowledge of ORT and preparation abilities of sugar-salt solution (SSS) were investigated between March 1993 and April 1994 through focus group discussions and surveys of mothers in rural and urban areas of northeastern Nigeria. The Kanuris and Buras comprised the body of study respondents sampled in Bama, Hawul, and Maiduguri. 260 respondents from each ethnic group were interviewed. In the survey, 77% of the Kanuri mothers and 84% of the Bura mothers were aware of ORT/SSS; some intraregional variations were observed. 64% of Kanuri mothers and 29% of Bura mothers expected ORT to stop diarrhea. At least 25% of mothers were unable to properly prepare SSS and the materials and ingredients required for its preparation. These results point to the need to re-consider the content and method of disseminating health education messages in ORT promotion. Messages should stress the function of ORT. In addition, standardized cups for water, salt, and sugar measurements should be provided to households to ensure the correct preparation of SSS in the home-based management of diarrhea.