Medical and Dental Consultantsí Association of Nigeria
Home - About us - Editorial board - Search - Ahead of print - Current issue - Archives - Submit article - Instructions - Subscribe - Advertise - Contacts - Login 
  Users Online: 5415   Home Print this page Email this page Small font sizeDefault font sizeIncrease font size
 
ORIGINAL ARTICLE
Year : 2018  |  Volume : 21  |  Issue : 10  |  Page : 1341-1348

Impact of cowpea fortified cookies on anthropometric and micronutrient status of primary school children: A randomized, single-blind controlled trial


Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria

Correspondence Address:
Dr. Rufina N B Ayogu
Department of Nutrition and Dietetics, University of Nigeria, Nsukka
Nigeria
Login to access the Email id

Source of Support: None, Conflict of Interest: None


DOI: 10.4103/njcp.njcp_72_18

Rights and Permissions

Background: Micronutrient deficiencies are public health problems among school children. Food-to-food fortification may reduce the prevalence of these deficiencies. Aim: To assess the impact of cowpea (Vigna sinensis) fortified cookies on weight, height, body mass index (BMI), hemoglobin, serum vitamin A, and zinc status of primary school children aged 6–12 years. Methods: A randomized single-blind controlled trial was conducted for 4 weeks among 17 pupils who were voluntarily recruited and randomly assigned to experimental (Group A) and control (Group B) groups. Group A was fed wheat cookies incorporated with cowpea in a ratio of 60:40, while Group B received 100% wheat cookies. Data were collected through questionnaire, anthropometry, and biochemical analysis. Statistical analysis involved descriptive statistics and t-test. Significance was set at P < 0.05. Results: The study involved 17 school children out of which 10 (58.8%) were boys and 7 (41.2%) were girls; 12 (70.6%) were 10–12 years old and 4 (23.5%) were in lower primary (1–3). Group A had increases in hemoglobin (15.5%), serum ferritin (28.3%), serum zinc (38.9%), weight (3.0%), BMI (3.4%), and serum vitamin A (26.3%); only increases in hemoglobin, serum ferritin, and vitamin A attained significance (P < 0.05). Though there was increase in weight (6.1%), BMI (5.4%), hemoglobin (5.0%), serum ferritin (16.4%), zinc (20.8%), and vitamin A (17.5%) of Group B, these increases were not significant (P > 0.05). Group A had significantly (P < 0.05) higher serum ferritin (51.3 μg/L) than Group B (44.7 μg/L). Conclusion: Consumption of cowpea fortified cookies had significant positive effects on hemoglobin, serum ferritin, and vitamin A levels of school children and should be encouraged at household and industrial levels.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed748    
    Printed36    
    Emailed0    
    PDF Downloaded80    
    Comments [Add]    

Recommend this journal