Lipid composition of some commonly consumed traditional Nigerian dishes.

BACKGROUND: Lipids in the diet have been associated with the rising prevalence of many chronic diseases. The present study aimed to provide information on total lipid, free fatty acids, triacylglycerol and cholesterol contents of some dishes consumed in northern, southern, western parts of Nigeria, as well as dishes generally consumed in all parts of Nigeria. This would result in a resource that would be used by nutritionists and dietitians in meal planning. METHODS: The present study is analytical in nature. The composite dishes included a blend of cereals, roots and tubers, legumes, fat and oil and vegetables and were analysed for total lipid, free fatty acids, triacylglycerol and cholesterol contents spectrophotometrically. RESULTS: Burabisko (a millet based dish) had the lowest free fatty acid (0.1 mg per 100 g) and cholesterol (1. 9 mg per 100 g) contents, yam with eggs (7.1 mg per 100 g) and miyan-kuka with semovita (415.9 mg per 100 g) contained the highest amounts of free fatty acid and cholesterol, respectively. The total lipid and triacylglycerol content were lowest in gbegiri with eko (2.6 g per 100 g) and 3.1 mg per 100 g respectively. Stewed beans with fried plantain, however, had the highest total lipid (86.5 g per 100 g) content and yam with eggs had the highest triacylglycerol (122.5 mg per 100 g) contents. The moisture content of the dishes ranged between 59.68 and 81.73% in melon seed with vegetable soup and burabisko, respectively. CONCLUSIONS: For the first time, we have provided the lipid profile of standardised traditional dishes consumed in Nigeria. These dishes contribute a significant proportion of lipids to the diet of Nigerians, which are essential for assessing the nutrient intake of Nigerians.

Publication productivity and citation analysis of the Medical Journal of Malaysia: 2004 - 2008.

We analysed 580 articles (original articles only) published in Medical Journal of Malaysia between 2004 and 2008, the resources referenced by the articles and the citations and impact received. Our aim was to examine article and author productivity, the age of references used and impact of the journal. Publication data was obtained from MyAIS database and Google Scholar provided the citation data. From the 580 articles analyzed, contributors mainly come from the hospitals, universities and clinics. Contributions from foreign authors are low. The useful lives of references cited were between 3 to 11 years. ISI derived Impact factor for MJM ranged between 0.378 to 0.616. Journal self-citation is low. Out of the 580 sampled articles, 76.8% have been cited at least once over the 5 years and the ratio of total publications to citations is 1: 2.6.