Use this URL to cite or link to this record in EThOS: https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.753190
Title: The effect of fermentation of a soybean supplement on zinc and iron bioavailability and status during rehabilitation in malnourished Nigerian children
Author: Ibekwe, Vivian Egeolu
Awarding Body: University of Aberdeen
Current Institution: University of Aberdeen
Date of Award: 2004
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Abstract:
Severe malnutrition in children is unacceptable. Rising malnutrition and household food insecurity are common. The problems of hunger and malnutrition in Nigeria are more severe than before. It has been estimated that the percentage of Nigerian households that are food insured was 40% in 1998 increasing from 18% in 1986. Malnutrition is widespread and its prevalence is high. ,The incidence of malnutrition has increased as a result of economic hardships facing the country. It is the children who suffer most. Their energy needs are never met and they remain hungry and wasted. UNICEF, 1998, published the number of malnourished under-five Nigerian children between 1990-1997 as 48% underweight, 9% wasted and 43% stunted. Families are unable to provide animal protein for the growing needs of the children. The use of soybean to augment meals lacking in animal protein is becoming popular. The Kersey Nutrition Rehabilitation Centre (KNRC) uses soybean as its mainstay in the rehabilitation of malnourished children. Reduction of soybean's high concentratioI1S of phytic acid will greatly enhance the crop's nutritional value, especially zinc and iron whose supplementation in the malnourished has greatly improved the management and achieved better weight gain. Up to now, the malnourished children in the world wait for deliverance from their burden. It is hoped that fermented soy supplements will reach out to these children more than ever.
Supervisor: Golden, Barbara E. ; Beattie, John H. Sponsor: Nestlé UK Ltd
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.753190  DOI: Not available
Keywords: Soyfoods ; Soybean ; Fermented soyfoods ; Malnutrition in children
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