ABSTRACT
Background: Healthcare workers were at the forefront of the COVID-19 pandemic. The acceptability and uptake of COVID-19 vaccines among healthcare workers was an important strategy in halting the spread of the virus as well as the antecedent implications on global health and the world economy. Objectives: This study aims to determine the acceptability rate and barriers to COVID-19 vaccination of frontline healthcare workers in Awka, Nigeria. Design: This is an analytical cross-sectional study. Methods: An online cross-sectional survey was conducted from February 2022 to April 2022 to obtain the data for this study. One hundred healthcare workers were studied. Acceptability rate and barriers to uptake of COVID-19 vaccination were outcome measures. Results: The COVID-19 vaccination rate was 45.0% among healthcare workers in study area of Awka metropolis. Ages 30-39 years had the highest acceptance rate of COVID-19 vaccination, 19 (47.5%; p = 0.262) with a more female preponderance of COVID-19 vaccine acceptance compared to males [26 (41.3%) vs 16 (42.2%), p = 0.721]. The place of residence of respondents (urban vs rural) and their marital status (married vs single) appeared not to influence the acceptance of COVID-19 vaccination [(38 (42.2%) vs 3 (33.3%); p = 0.667; 25 (36.8% vs 17 (54.8%); p = 0.433)]. Years of work experience (<10 years vs >10 years) significantly affected COVID-19 vaccine acceptance [27 (45.8%) vs 12 (52.2%); p = 0.029]. Educational status and monthly income appeared not to influence vaccine uptake (p > 0.05, for both). A significant number of respondents were not sure why they should or should not take the COVID-19 vaccine [49 (92.5%) vs 35 (83.3%); p = 0.001]. Conclusion: The COVID-19 vaccination rate is still poor among healthcare workers in Awka metropolis. The majority of respondents do not know why they should or should not take COVID-19 vaccine. We therefore recommend robust awareness campaigns that will explain in clear terms the essence and efficacy of COVID-19 vaccination in order to improve vaccine acceptance.
ABSTRACT
Biscuits are popular ready to eat, cheap and convenient food products that are consumed globally. Supplementation of wheat flour with inexpensive staples from other cereals, legumes, roots and tubers will help in improving the nutritional quality of wheat products. Therefore, this study investigated the sensory and physicochemical properties of biscuits produced from blends of whole wheat, soy okara and tigernut residue flours. The sensory qualities of the twelve whole wheat, soy okara and tigernut residue flour biscuits at p < 0.05 ranged from 5.36 to 7.68 (color), 5.60-7.64 (appearance), 4.48-7.96 (mouthfeel), 4.28-7.76 (aroma), 3.96-8.32 (taste), 3.64-8.20 (crunchiness), 3.56-7.56 (crispiness), and 5.08-8.36 (overall acceptability). Physical, proximate and mineral analysis were carried out on the best five biscuit samples containing 100:0:0 (MVP), 60:20.98:19.02 (ISP), 50.75:39.25:10 (JAR), 53.79:22.57:23.64 (GEN) and 56.32:27.39:16.29 (XEC) whole wheat, soy okara and tigernut residue flours respectively. The physical analysis showed that diameter (38.13-38.17 mm), height (37.73-37.76 mm) and thickness (6.10-6.17 mm) were not significantly different, but the weight (7.30-7.73 g), spread ratio (5.73-6.10 mm) and breaking strength (600-643 g) significantly (p < 0.05) differed among the biscuit samples. The proximate composition of the biscuits ranged from; ash (1.70-1.90%), moisture (4.00-5.70%), fiber (7.00-11.30%), fat (16.20-17.30%), protein (6.50-12.00%), carbohydrate (56.94-59.20%) while mineral content ranged from; magnesium (122.00-134.00 mg/100 g), sodium (16.00-28.00 mg/100 g), calcium (12.00-24.00 mg/100 g), iron (2.30-3.50 mg/100 g) and phosphorus (100.00-121.00 mg/100 g). The study showed that substitution of wheat flour with soy okara and tigernut residue flour at a ratio of 60:20.98:19.02 yielded the most acceptable biscuits in all the sensory attributes assessed. This implies that biscuits produced from this composite blend contain sufficient amounts of protein, fat, fiber and carbohydrate. Hence, they can serve as relief for malnutrition.
ABSTRACT
The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93-7.38, and break strength 500-690 g. There was no significant difference (P < 0.05) in taste, crispness, flavor and texture of the biscuits while significant differences (P < 0.05) existed in color and overall acceptability. The proximate composition of the biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03-9.26%, fat 30.07-35.81%, ash 2.94-3.68%, crude fiber 0.47-0.80%, carbohydrate 48.74-55.96%, and energy 526.53-554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 10(3) cfu/g for bacteria and mould contained 5.0 × 10(4) cfu/g. This study forms a basis for new product development for the biscuit food industry.
