Awareness of the Health Benefits and Acceptability of Ogiri Made

from Melon and Soybeans

Olarewaju, Cecilia Abiodun                                                                           1-19

Utilization of Talinum Triangulare (Water-Leaf) in Accessing the Level

of Some Heavy Metals in Selected Farm Sites around Veritas University,

Abuja, Nigeria

Ebiekpe, V.E., Ogwuda, U.A. and Agbaghare, D.E.                                        20-38

Leucocyte Counts of HIV Infected Children in Aba Metropolis

Godwin U. Ndukwe,Clement .K. Okpora,Smart E Amala                              39-58

Atrazine and Its Effect on the Structural Features of Some Digestive

Organs

Clement Kurulemve Okpora & Otiedhe, Ufuomavefe Fiona                                   59-79

ATRAZINE AND ITS EFFECT ON THE STRUCTURAL FEATURES OF SOME DIGESTIVE ORGANS

  Clement Kurulemve Okpora & Otiedhe, Ufuomavefe Fiona

                Department of Medical Laboratory Sciences,

Rivers State University, Nkpolu Port Harcourt

                    E mail:okpobrows2006@yahoo.com

ABSTRACT

This study was carried out to determine the effect of atrazine (triazine) herbicide on the structural features of some digestive organs. Twelve (12) Albino Wistar rats weighing 96.1kg – 99.9kg were divided into 4 groups. Two groups made up of four rats in each group were the experimental group while the remaining two groups made up of the same number of rats were for the control. The males were separated from the females. Experimental groups feed pellets were treated with 3 mls. of the herbicide. The rats were fed with the treated feeds for the period of 28 and 42 days after which the selected organs (liver, stomach and large intestine) were harvested. The control groups were also fed for the same period of time but the feeds were not treated with atrazine herbicide. The organs mentioned above were also harvested from the control groups. Histological analysis was carried out on the organs and the results showed irregularity of hepatic columns in the liver. Some hepatocytes have clear vacuolated cytoplasm and densely stained nuclei. Congestion of central vein which was as a result of uneasy flow of blood due to improper oxygenation and dilation of the blood sinusoids with the disappearance of the hepatocytic vacuolation which resulted to increased number of mitotic figures and prominent nuclei on rat liver exposed to atrazine for 28 and 42 days were also observed. There were damages in the mucosal layer and degenerative changes in columnar epithelial cells in the stomach of the experimental animals.  Fatty deposition in the basal region, top plate thinning on stomach exposed to the herbicides for 28 and 42 days were also noticed. The large intestine of the rats fed for 28 days with treated feeds showed detachment of epithelia layer from lamina propria while that of the rats fed for 42 days showed distortion in the columnar epithelia cells and in connective tissue of lamina propria. These findings were not observed in the control groups when both groups were compared. Based on the above findings the study therefore concludes that atrazine herbicide has deleterious effect on the organs of the digestive system.

Keywords: Atrazine, Hepatocyte, Fumigation, Herbicide, Stomach and Intestine

UTILIZATION OF TALINUM TRIANGULARE (WATER-LEAF) IN ACCESSING THE LEVEL OF SOME HEAVY METALS IN SELECTED FARM SITES AROUND VERITAS UNIVERSITY, ABUJA, NIGERIA

¹Ebiekpe, V.E., ¹Ogwuda, U.A. and ¹Agbaghare, D.E.

Department of Pure and Applied Chemistry,

Veritas University, Abuja

E-mail: ebivik@yahoo.com

ABSTRACT

Utilization of Talinumtriangulare (water-leaf) in accessing the level of some heavy metals in selected farm sites around Veritas University, Abuja, Nigeria was investigated using Atomic Absorption Spectrophotometer (AAS). The results obtained indicated the following ranges for the metal in the farm sites soil (in mg/kg): Farm site A: Cu(0.12), Fe(0.1), Zn(2.62), Ni(0.18), Pb(0.01), Cd(0.001) and Cr(0.001); Farm site B: Cu(0.26), Fe(0.18), Zn(1.51), Ni(1.06), Pb(0.02), Cd(0.003) and Cr(0.002); Farm site C: Cu(0.03), Fe(0.13), Zn(1.84), Ni(0.51), Pb(0.06), Cd(0.006) and Cr(0.002); Farm site D: Cu(0.06), Fe(0.11), Zn(1.22), Ni(0.16), Pb(0.05), Cd(0.002) and Cr(0.002); Farm site E: Cu(1.02), Fe(0.21), Zn(2.21), Ni(0.22), Pb(0.05), Cd(0.002) and Cr(0.003).The concentrations of the metals analyzed in the different farm sites were greater than those obtained in the control sample, but however, the obtained values were all within the NAFDAC/WHO permissible limits. The effects and environmental health implications of these heavy metals on humans are also discussed.

AWARENESS OF THE HEALTH BENEFITS AND ACCEPTABILITY OF OGIRI MADE FROM MELON AND SOYBEANS

Olarewaju, Cecilia Abiodun

Department of Home Economics,

Adeyemi College of Education, Ondo.

E-mail: cecilia_abiodun@yahoo.co.uk

ABSTRACT

Ogiri is a condiment traditionally prepared from melon. Melon seed is ground into paste and the paste is wrapped in small portions with leaves and left in a warm place until the characteristic aroma of the condiment is developed. This study investigated the awareness and acceptability of ogiri made from melon and soybeans in Ondo West Local Government Area of Ondo State. The study employed descriptive survey and experimental design. It was carried out on thirty (30) panelist purposively selected in Adeyemi College of Education, Ondo and sixty (60) randomly selected respondents in six (6) wards in Ondo West Local Government Area of Ondo State. Melon and soybean were obtained from the market, fermented and prepared into ogiri. The ogiri made from melon seed and that made from soybean were used to prepare dishes and served to thirty panelists in Adeyemi College of Education, Ondo. A questionnaire was structured and administered to the 60 respondents to determine their level of awareness of the nutritional contents of ogiri made from melon seed and that made from soybeans. Responses from the questionnaire were analysed using descriptive and inferential statistics. The responses of the panelist revealed that ogiri from the two seeds were acceptable and there was no significant difference in their acceptability. Findings also revealed that respondents were aware of the nutritional and health benefits of ogiri made from melon seed and that made from soybean. The nutritional contents and acceptability of ogiri made from melon seed and that made from soybean were similar. Ogiri made from soybean was as acceptable in Ondo West Local Government Area as ogiri made from melon seed. Respondent were aware of the health benefits of ogiri made from melon seed and that made from soybeans. It was recommended that soybeans should be used in the production of ogiri in order to reduce the burden placed on melon seed, encourage the utilization of soybean in the local government area, increase food security and reduce malnutrition especially among vulnerable groups.

Keywords: Ogiri, Soybean, Melon Seed, Condiment.