ABSTRACT
Dambu is a granulated dumpling products generally made from acha (Digitaria exilis). Anaemia is usually a decrease in the total amount of red blood cells (RBCs) or hemoglobin in the blood Dambun acha was produced from acha enriched women deficient in iron. WHO estimates up to 56% of all women living in developing countries of iron deficiency anaemia.
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A higher nutritional status of iron in achieved by long term iron balance.
The acha (Digiteria exilis) was enriched with varieties of legumes (beans) due to the amount of iron content in the legumes which are black eyed beans (Vigna unguiculata subsp), soya bean (Glycine max) and bambara nut (Vorandzeia subterrean (c) thouars).
The acha was washed, mixed with moringa, water and other ingredients. The mixture was teamed and “Dambun acha” produced were analysed for their proximate and sensory attributes..
The result obtained for sensory evaluation were statistically analysed to determine the difference among the samples studies. The parameters of the products ranges from protein (9.76% – 13.30%), fat (1.55% – 4.49%), carbohydrate (72.6% – 78.39%) ash (10.0 – 2.0%) and moisture (8.30% – 9.83%) respectively.
There was significant difference among the three samples in terms of colour, but no significant difference on the taste, mouth feel, Aroma and overall acceptability of the samples. The most acceptable sample is the sample with black eyed beans. Grains like acha has an excellent culinary properties and are essential in promoting health, by enriching with legumes to increase iron content for health promotion of both the mother and foetus.
TABLE OF CONTENT
Cover page
Approval page
Declaration
Dedication
Acknowledgment
Table of content
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Aim and Objectives
CHAPTER TWO
2.0 Literature Review
2.1 Prevalence of Anaemia in Pregnancy
2.2 Iron Deficiency Anaemia
2.3 Clinical Features of Iron Deficiency Anaemia
2.4 Effects of Anaemia on Pregnancy
2.5 Diet In Relation To Anaemia
2.6 Nutritional Value of Acha
2.7 Harvesting and Handling Of Acha
2.8 Health Benefits of Acha
2.9 Uses of Acha
2.10 Varieties of Legumes
CHAPTER THREE
3.1 Methodology
3.2 Material (Sources)
3.3 Sample Preparation
3.3.1 Production of Enriched Dambu From Acha With Black Eyed Beans
3.3.2 Production of Enriched Dambu From Acha Grain With Soya Beans
3.3.3 Production of Enriched Dambu From Acha Grain with Bambara Nut.
3.3.4 Formulations For Dambu Production of Ingredients Using Traditional x Standardized Methods.
3.3.5 Equipment Used
3.3.6 Procedure
3.3.7 Weighing
3.3.8 Mixing
3.3.9 Steaming
3.3.10 Cooling
3.4 Sensory Evaluation
3.5 Chemical Analysis
3.5.1 Determination of Moisture Content (Aoac, 2004)
3.5.2 Protein Determination (Aoac, 2004) (Kjeldah Method)
3.5.3 Determination of Ash Content (Aoac, 2004)
3.4.5 Determination of Fat Content (Aoac, 2004)
3.4.6 Determination of Carbohydrate Content (Aoac, 2004)
3.4.7 Determination of Crude Fibre (Aoac, 2004)
CHAPTER FOUR
4.0 Result and Discussion
4.1 Result of Sensory Evaluation
4.2 The Mean Sensory Evaluation Result for Enriched “Dambun Acha” Produced With Varietes of Legumes.
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix i
Appendix ii
Appendix iii
CHAPTER ONE
1.0 Introduction
Anaemia, also spelled Anemia, is usually a decrease in the total amount of red blood cells (RBCs) or hemoglobin in the blood (Lippincott, 2006).
It can be defined as a lowered ability of blood to carry oxygen. When Anaemia comes on slowly, the symptoms are often vague and may include feeling tired, weakness, shortness of breath or a poor ability to exercise.
Anaemia that comes on quickly often has a greater symptoms, which may include confusion, feeling like one is going to pass out, loss of consciousness, or increased thirst. Anaemia must be significant before a person becomes noticeably pale. Additional symptoms may occur depending on the underlying cause (Williams, 2006).
Anaemia during pregnancy is especially a concern because it is associated with low birth weight, premature birth and mortality rate.
Women who are pregnant are at a higher risk for developing Anaemia due to the excess amount of blood and body produces to help and provide nutrients for the foetus.
There are over 400 different types of Anaemia, but some are more prevalent in pregnancy.
The most commonly experienced types of Anaemia during pregnancy are; iron-deficiency Anaemia (affect approximately 15% to 25% of all pregnancies), iron is a mineral found in the red blood cells and is used to carry oxygen from the lungs to the ret of the body, as well as helps the muscles store and use oxygen. Folate deficiency Anaemia: the water – so – luble vitamin folate which refers to as folic acid help prevent neural tube defects during pregnancy.
A diet lacking folic acid and lead to a reduced number of red blood cells in the body, therefore leading to adeficiency.
Vitamin B12 deficiency Anaemia; Vitamin B-12 is a necessary vitamin for the body to help with production of red blood cells. Although some women may consume enough B-12 in their diet, it is possible their body cannot process the vitamin therefore this causes them to be deficient.
Causes of Anaemia during pregnancy truly comes down to how many red blood cells are being produced in the body and how healthy they are. A fall in hemoglobin levels during pregnancy is caused by a greater expansion of plasma volume compared with the increase in red cell volume. This disproportion between the rate of increase for, plasma and erythrocytes has the most distinction during the second trimester.
A lack of iron in the diet as a result of not eating enough iron rich foods or the body’s inability to absorb the iron being consumed.
Pregnancy it self because the iron being produced is needed for the woman’s body to increase her own blood volume. Without an iron supplement there is not enough iron to feed the blood supply of the growing fetus.
Heavy bleeding due to menstruation, an ulcer or polyp or blood donation caused red blood cells to be destroyed faster than they can be replenished.
The treatment of Anaemia can be achieved by adding iron or vitamin supplement to your daily routine.
Typically, this is all that is needed to reverse the effects of Anaemia. However, in very rare cases, women with severe Anaemia may need a blood transfusion.
Prevention of Anaemia during pregnancy is a easy as changing or making additions, to the diet. Foods rich in iron such as lean, red meats and poultry, eggs, dark leafy green vegetables (Broccoli, spinach), nuts and seeds, beans, lentils etc.
Because of the challenges to eat as much iron as is suggested during pregnancy, taking iron supplements is recommended in addition to consuming these foods . foods that are high in vitamin (can actually help the body absorb more iron, so it is beneficial to make addition of vitamin C rich foods such as citrus fruits, straw berries, oranges, tomatoes.
After delivery, blood volume and plasma levels are expected to return to normal.
Dambu is a cereal products of cultivated grasses and members of the grass family Graminae (Poacecae). The cereal grain used is acha (Digitaria exilis) (Jideani, 1999). Dambu is a granulated dumpling products generally made from acha (Digitaria exilis). It can be defined as non-fermented formulated dumpling in Nigeria. Dambu is produced mainly from moistened acha with spices and steamed for some minutes.
Acha may be replaced depending on locality and availability of grain. Dambu has coarse particles resembling moistened couscous. It is popular mid day meal (Nkama et al., 1999).
This work is intended to produce an/enriched “Dambun acha” for anemic pregnant woman.
1.1 Aim and Objectives
To formulate and carry out proximate analysis of enriched “Dambun acha” with varieties of legumes
SPECIFIC OBJECTIVES
1. To produce enriched “Dambun acha” with varieties of legumes (Black eyed Beans, soya beans and bambara nuts)
2. To carry out proximate analysis of the products
3. To carry out sensory evaluation of the products.
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