7 REASONS WHY PLANNING IS NECESSARY FOR PERSONAL & BUSINESS SUCCESS

Planning is the process of
properly arranging or
organizing the activities
needed to achieve  a desired
success or goal.

Planning is a discipline and a
skill. It is both a habit and a
competence. This means planning is a skill that you can master through repetition and practice, and it is much easier than you might think.

The 7 reasons why planning is
necessary are as follows:

1. Proper planning will inevitably save you hours, weeks, and months of confusion, mistakes, and losses of both money and energy.

2. Planning enables you to focus your time and money and concentrate all of your resources on the one or two goals that you must achieve to make an enterprise successful.

3. Also, planning enables you to identify strengths and potential opportunities that you can take advantage of to increase your success.

4. Moreso, proper planning enables you to identify weaknesses in your plan and make provisions to compensate for those weaknesses.

5. Furthermore, a good plan enables you to identify flaws and errors that could prove fatal to your business later on. It enables you to ask "what if?" question.

6. Thinking through what you must do to accomplish your goals enables you to plan your actions carefully before you begin, thereby saving you enormous cost in time, people, and money.

7. The planning process forces you to organize your thinking and identify all the key issues that must be dealt with if you are ultimately going to be successful.

In summary, the very act of planning improves and streamlines the entire process of goal or success achievement.

God bless. 

DAY 31, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. If the front side of the coin

of success is the ability to set

clear goals for yourself, then

the flip side of the same coin

is the ability to get yourself

organized and work on your

most valuable tasks, every

minute of every day.


2. Thomas Edison once wrote, "My success is due more to my

ability to work continuously on one thing without stopping than

to any other single quality."


3. Earl Nightingale once said, "Every great accomplishment of

mankind has been preceded by an extended period, often over

many years, of concentrated effort."


4. As Goethe said, "The things that matter most must never be at

the mercy of the things that matter least."


5. One rule for success is, Develop good habits and make them

your masters.

DAY 30, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. The more often and more        

carefully you plan before you

begin, the better you will

become at the planning

process overall.


2. A great life, like a great ship, should never be held by a single

hope or a single rope.


3. Your ability to think, plan, organize, and initiate action

towards your goal will eventually put you in the top 10 percent

of your field. But it takes time.


4. It seems that when you begin work on the achievement of a

new goal, you immediately experience setbacks, obstacles,

difficulties, and temporary failure.


5. Remember the old saying, "Back to the drawing board!"

Whenever your plan doesn't work, relax, take a deep breath,

and revisit it.


GOD BLESS. 

DAY 29, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. It is always easier to get into

something than it is to get out of it.


2. The six p formula for success

in any venture: "Proper Prior

Planning Prevents Poor Performance."


3. It is said that every new business start-up is a race against

time.


4. In fact, every minute spent in planning saves ten minutes in

execution.

- BRIAN TRACY


5. In a start-up business, you have to throw out all assumptions

every three weeks.

- SCOTT MCNEALY

DAY 28, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. No success in public life can

compensate for failure in the

home.

- BENJAMIN DISRAELI


2. Always practice the Golden

Rule: Do unto others as you would have them do unto you.


3. Action without planning is the cause of every failure.

- ALEC MACKENZIE


4. If you must be rude, be rude to strangers, but save your

company manners for your family.

- EMMET FOX


5. An old military axiom says, "No plan ever survives first

contact with the enemy."


GOD BLESS.

DAY 27, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Make no useless

acquaintances.

- BARON DE ROTHSCHILD


2. If you want to fly with

the eagles, you can't

continue to scratch with

the turkeys.

- ZIG ZIGLAR


3. The people with whom you habitually associate, was more

important in determining your success or failure than any other

single factor.

- DR. DAVID MCCLELLAND


4. According to one of the life rules, "The more you give of

yourself with no expectation of return, the more that will come

back to you from the most unexpected sources.


5. The Law of Sowing and Reaping is first you sow, and then you

reap. Not reap first, and then you sow.


GOD BLESS. 

DAY 26, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. To master any skill well, you must

 read and learn about the skill every

 day, even if only fifteen to thirty

minutes.


2. There is an old saying: "Anything

worth doing well is worth doing poorly at first."


3. It is not practice that makes perfect; it  is imperfect practice

that eventually makes perfect.


4. The key to success in America is for you to find out what you

really love to do, and then find a way to make a good living

doing it.

- NAPOLEON HILL


5. The great tragedy of the average man is that he goes to his

grave with his music still in him.

- LONGFELLOW THE POET

THE ESSENTIAL HEALTH BENEFITS OF COCONUT - FOOD OF PLANT ORIGIN

Coconut can be enjoyed 

in three ways: juice, milk 

and oil. 

COCONUT JUICE:

The juice or coconut water

can be found in the inner 

hollow of the coconut; it's 

refreshing and good for 

rehydration. 

It contains five essential minerals needed in the human body. These minerals include: calcium, magnesium, phosphorous, potassium and sodium.

Because of this unique composition, coconut can be used for medicinal purposes.

Coconut water can be administered by injection into the vein, and it's often used in the treatment of diarrhea in developing countries.

Also, coconut water helps to prevent high blood pressure.

It equally aids digestion.

It helps in weight lose by suppressing appetite.

Furthermore, coconut water can treat acne and other skin blemishes.

COCONUT MILK: 

Coconut milk is good for people who are lactose intolerant, because it's lactose free. It can safely replace other types of milk.

COCONUT OIL: 

Coconut oil on the other hand provides nourishment for human hair and skin.

It can also be used to cure various types of illnesses.

CONCLUSION: 

In conclusion, regular consumption of coconut, aside from its delicious and refreshing taste, can remarkably improve humans immune system. Dissolve kidney stones. Prevent liver disease, obesity, and cancer. Reduces inflammation. As well as repair and maintain body tissues.

DAY 25, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Everybody has talent, but

ability takes hard work.

- MICHAEL JORDAN


2. Nurture your nature.

- JIM CATHCART


3. The very best direction to

ride a horse is in the direction it is

going.

- MARY PARKER FOLLETT


4. Remember the question, "How do you eat an elephant?" and

the answer, "One bit at a time." This is the same way that you

become absolutely excellent at what you do.


5. To have more, you must first be more.

- JOHANN WOLFGANG VON GOETHE


GOD BLESS. 

SOURCES OF DIETARY FIBRE FOR OUR CONSUMPTION

Dietary fibre is found mostly in unprocessed foods, minimally processed cereals, fruits and vegetables.

The amount of dietary fibre in the diet has direct relationship with the level of technological development of the community.

Dietary fibre is found aboundantly in plants especially in the outer layer of cereal grains and the fibrous parts of fruits, legumes and vegetables.

Dietary fibre is not found in meat, poultry, fish, dairy products and eggs.

Soluble dietary fibres are found in beans and peas such as kidney beans, pinto beans, chick peas, black eye beans, and lentils. They are also found in some cereals such as oats and barley, in some fruits and vegetables such as apples, grapes, citrus and carrots.

On the other hand, insoluble dietary fibres are found in wheat bran, whole wheat, brown rice, whole wheat bread, whole rye bread. They are also found in many vegetables such as potatoes, green beans and cabbage and in many seeds.

Most foods contain both soluble and insoluble dietary fibres. The soluble components represent about 25% of the fibre present in most natural food stuffs whereas, the insoluble fraction accounts for about 75% of the fibre content.

The insoluble fibre is responsible for modulation of large bowel function, increasing stool weight and leads to frequent defeacation thus decreasing transit time for stool.

Soluble dietary fibres vary in viscosity and in their potential abilities to reduce the rate of absorption of carbohydrates. Highly viscous soluble fibres have been found to reduce blood glucose responses, whereas, relatively non-viscous soluble fibres have little effect.

THE DIETARY FIBRE CONTENT OF SOME COMMON FOODS: 

FOODSTUFFS                                               FIBRE/100g                     

All bran                                                           22.47

Shreaded wheat                                              9.82

Peanuts                                                             6.00

Whole meal bread                                          5.79

Runner beans                                                  4.42

Brown bread                                                    4.26

Baked beans                                                     3.30

Spaghetti                                                           2.27

Cabbage                                                            2.70

Macaroni                                                          2.62

Carrots                                                              2.30

Cream crackers                                              2.30

Apples                                                              1.93

Brown rice                                                      1.74

Tomatoes                                                        1.68

White bread                                                   1.60

Bananas                                                          1.11

Corn flakes                                                     0.64

White rice                                                      0.50

Jollof rice                                                       0.20

Dodo                                                               0.60

Boiled beans                                                 1.86

Coconut                                                         7.27

Boiled yam                                                   1.05

Amala(yam flour)                                       1.01

Gari                                                               2.45

Groundnut fried                                         3.26

Rice and beans cooked                              1.06

Pap                                                                 0.00

Soy soup                                                       0.40

Eba(paste from gari)                                 2.10

Akara                                                           1.32                      

Sources: Fox et al (1989) and Onimawo (1995).

DAY 24. 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. To achieve something that you have never achieved before, 

you must become someone that you have never been before.

- LES BROWN


2. Everything worthwhile takes a long time and a lot of work to

accomplish. But it is possible if you want it badly enough and

are willing to work long enough.

- BRIAN TRACY


3. You should always strive to "Be all you can be." in life.


4. Remember the old poem, "For every problem under the sun,

there is a solution or there is none. If there is a solution, go and

find it. If there isn't, never mind it."


5. If you believe you can do a thing or you believe you cannot, in

either case, you are probably right.

- HENRY FORD


 GOD BLESS. 

WHAT YOU NEED TO KNOW ABOUT THE DIGESTION OF DIETARY FIBRE

Digestion is the systematic break down of food substances by enzymes to release the nutrients contained therein. The nutrients are absorbed mostly in the small intestine.

The residue, containing dietary fibre, travels along the large intestine until it reaches the rectum and later voided. The time taken for food to travel from the mouth to the rectum for voiding is called transit time.

Transit times have been found to be shorter in communities eating high fibre diet than those eating low fibre diets. This is because fibre absorbs water and swells, increasing the bulk of the intestine content which facilitates faster movement.

This faster movement may lead to decrease in absorption of nutrients particularly in the small intestines since the contents do not stay long enough for more nutrients to be absorbed.

When the chyme or intestinal contents get to the large intestine, digestion and absorption would have been completed. However, water is absorbed mostly at the colon.

High fiber diet reduces the amount of energy absorbed of food in the small intestine because there is less time for digestion and absorption.

According to Winter, high fibre diet may alter the types and number of bacteria in the bowel and possibly inhibit their production of carcinogens.

Moreover, low fibre diets are said to have low satiety value. Low fibre diets lead to constipation. This is due to decrease in frequency of bowel movements resulting to prolonged transit time.

During this period of delay, water absorption into the blood continues, resulting in a hard stool which is difficult to pass. Inadequate fluid intake and loss of muscle tone added to this problem.

So, diets with high fibre content is far better tha diets with low fibre content.


REFERENCES 

Brownsell, V. I. Griffith, C. J. and Eleri, J. (1992). Applied Science Food Studies. Longman Science & Technical; UK.

Fox, B. A. and Cameron, A. G. (1989). Food Science, Nutrition and Health. 5th ed. Edward Arnold; A Division of Hodder &Stoughton, London.

DAY 23, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. To succeed in life you should always be

concerned with what is right rather than

who is right.


2. Between you and anything you want to

 accomplish ther is a constraint, or limiting factor, that

determines how fast you get to where you want to go.

- ELIYAHU GOLDRATT


3. To be a successful man or woman you should most of the time

think about solutions rather than think about problems and

difficulties.


4. Failure is merely an opportunity to more intelligently begin

again.

- HENRY FORD


5. It is a fact that successful people fail far more often than

unsuccessful people.


GOD BLESS. 

DAY 22, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. It's easy to be happy if you can

find happiness in small doses.

If you set impossible criteria for

happiness, then it will be all but

impossible for you to be happy.


2. The power to choose is one of the greatest gifts God has given

to us.


3. Wise men and women are always learning, always listening

for fresh insights.

- PROVERBS 18:15


4. When you refuse to settle for the status quo and continually

strive to evolve, you will stay ahead of the competition in

business and make a positive mark in life.


5. The people who do best in life are those who realise they have

the power to choose their attitudes, just as they have the power

to choose their clothing, or their cars.


GOD BLESS. 

THE ADVERSE AND BENEFICIAL EFFECTS OF DIETARY FIBRE ON HUMANS

The effects of dietary fibre on humans are both nutritional and physiological. In both cases the effects are either positive or negative.

THE ADVERSE EFFECTS 

The following adverse effects have been observed:

a. Decreased Absorption of Vitamin B12:-
It has been observed that too much intake of pectin from fibre may cause decreased absorption of vitamin B12.

b. Loss of Mineral Nutrients:- 
The effects of increased dietary fibre intake on retention of trace elements, iron, zinc, and copper have been relatively consistent in both human and animal studies.

This indirectly predisposes humans or animals to rickets and oesteomalacia.

c. Diarrhoea:- 
When someone is changing from a low to a high fibre diet, he/she is liable to abdominal discomfort. This is due to increased gas production in the colon.

Sometimes, the person experiences slight diarrhoea. All these symptoms are however, transient.

THE BENEFICIAL EFFECTS 

The beneficial effects of increased consumption of dietary fibre by far out-weigh the adverse effects. Some of these beneficial effects are as follows:

a. Reduces blood sugar levels for Diabetics:- 
High fibre diets level have proved to be of value to sufferers of diabetis mellitus.

Diets high in fibre slow down the release of glucose to the blood stream and in this way the symptoms of the disease are minimized.

b. Lowers Cholesterol concentration:- 
Studies have shown that high fibre diets can lower the concentration of cholesterol in some people's blood.

This may account for the statistical link between high-fibre diets and lower incidence of coronary heart diseases.

c. Sources of Harmless Energy:- 
Fibre are attacked and broken down by harmless bacteria which inhabit the colon and partly convert them(fibre) to short chain fatty acds, carbon (iv) oxide, hydrogen and methane.

The short chain fatty acids, mainly ethanoic, propanoic and butanoic acids are absorbed into the blood stream and may be used as source of energy.

d. Reduces Constipation:- 
It has been reported that one of the best physiological effects of dietary fibre is on relieving constipation by modifying transit time through the intestine, increasing bulk and softening the faeces via greater water retention.

Constipation arises from intake of low fibre diets. This in turn leads to difficulty in voiding with the consequent causation of "straining" disseases such as haemorrhoids and variscose veins.

e. Reduces Obesity:- 
Obesity related diseases are the commonest causes of death in some Countries.

Fibre reduces the energy intake of foods and thus reduces obesity which is caused by excessive energy intake.

Obesity predisposes people to a number of metabolic diseases such as coronary heart disease, and arteriosclerosis.

f. Prevention of Diverticular Disease:- 
This is the commonest disease of the colon. Low fibre diets lead to decrease in size of stool, increased transit time and makes the faeces stay longer in the colon.

This leads to pressure build up and the consequent ballooning of the wall of the colon. This is called diverticulosis. Infection of the diverticuli leads to diverticulitis.

Small fecal volume due to low fibre diets, allows excessive segmentation of the colon. This leads to building up of pressures which will eventually lead to formation of button-shaped diverticuli.

g. Prevention of Large Bowel Cancer:- 
Colon cancer is the most frequent type of cancer in North America and the second most common type in Britain.

Dietary fibre sweeps away poisonous substances (implicated as carcinogens) which are produced in the large bowel by the decomposition of bile salts.

h. Increases Satiety Value:- 
Low fibre diets are also claimed to have a low satiety. It is suggested that it is easier to over eat when the diet is refined.

In general, there should be dietary fibre intake in food supplements. It is equally important that clinicians and health care workers emphasize the highest level of fiber inclusion in human diets.


REFERENCES

Bengham, S. (1978). Dictionary of Nutrition, A consumer's Guide to the Facts of Food. Barris & Jenkins, London.

Fox, B. A. and Cameron, A. G. (1989). Food Science, Nutrition and Health. 5th ed. Edward Arnold; A Division of Hodder & Stoughton, London.

Onimawo I. A. (1995). Season Variations in Energy Intake, Expenditure and Body Composition of Students in a Nigerian College of Agriculture. Ph.D Thesis, University of Ibadan, Nigeria.

DAY 21, 5 ESSENTIAL WISDOM TOOLS FOR FOR A FRUITFUL LIFE

1. There is a saying that says:

"If you can't measure it, you

can't manage it."


2. If you read fifteen minutes

each evening, rather than

watching television, you will

complete about fifteen books per year.


3. A goal or a decision without a deadline is merely a discussion.

It has no energy behind it. It is like a bullet with no powder in

the in the cartridge.


4. The longer you wait to get started on an assignment and the

closer the deadline approaches, the greater  the stress you

experience.


5. The three keys to peak performance in achieving your goals

are commitment, completion, and closure. 


GOD BLESS 

THE FUNCTIONS, FOOD SOURCES & DEFICIENCY CONDITIONS OF VITAMIN NUTRIENTS

1. VITAMIN A(RETINOLS) 

FUNCTIONS: 

a. Adaptation to dim light.

b. Promotes growth.

c. Prevents keratinization of the skin and eye.

d. Promotes resistance to bacterial infection.

FOOD SOURCES: 

Liver, egg yolk, milk, butter, sweet potatoes, carrots, palm oil, winter squash

DEFICIENCY CONDITION: 

a. Night blindness.

b. Xerophthalmia.

c. Hyperkeratosis.

d. Poor growth.


2. VITAMIN D(CALCIFEROLS) 

FUNCTIONS: 

a. Aids absorption of calcium and phosphorous.

b. Maintains alkaline phosphate for optimum classification.

FOOD SOURCES: 

Vitamin fortified milk, egg, cheese, butter, fish.

DEFICIENCY CONDITION: 

a. Rickets.

b. Osteomalacia.


3. VITAMIN E(TOCOPHEROLS) 

FUNCTIONS: 

Prevents oxidation of vitamins A and C and unsaturated fatty acids.

FOOD SOURCES:

Vegetable oil, greens.

DEFICIENCY CONDITION: 

a. Neuromuscular problems.

b. Neurological problems.

c. Retinopathy.

d. Impairment of the immune response.

e. Anemia.


4. VITAMIN K(PHYLLO AND FARNOQUINONE) 

FUNCTIONS: 

Formation of prothromobin and proconvertin for blood clotting.

FOOD SOURCES:

Greens, liver, egg yolk.

DEFICIENCY CONDITION:

Hemorrhage.


5. VITAMIN B1(THIAMIN) 

FUNCTIONS: 

a. Aids in releasing energy from carbohydrates and fats (as a part of co-enzyme TTP).

b. Forms ribose for DNA and RNA.

FOOD SOURCES: 

Meat, whole-grain and enriched cereals, milk, legumes.

DEFICIENCY CONDITION:

Beriberi.


6. VITAMIN B2(RIBOFLAVIN) 

FUNCTIONS: 

a. Aids in releasing energy (as a part of FMN and FAD).

b. Activates vitamin B6 to convert tryptophan to niacin.

FOOD SOURCES: 

Milk, green vegetables, fish, meat, and eggs.

DEFICIENCY CONDITION: 

Ariboflavinosis.


7. VITAMIN B3(NIACIN) 

FUNCTIONS: 

a. Aids in releasing energy (as part of NAD and NADP).

b. Promotes glucosis.

c. Aids in fatty acid synthesis.

FOOD SOURCES: 

Meat, poultry, fish, peanut butter, whole-grain and enriched cereals, and greens.

DEFICIENCY CONDITION:

Pellagra.


8. VITAMIN B6(PYRIDOXINE) 

FUNCTIONS: 

a. Transamination and deamination of amino acids.

b. Aids in porphyrin synthesis (for hemoglobin).

c. Catalyse conversion of tryptophan to niacin.

d. Aids in release of energy from glycogen.

e. Aids in formation of histamine, serotonin, and norepinephrine.

FOOD SOURCES: 

Meat, bananas, whole-grains cereals, lima beans, cabbage, potatoes, spinach.

DEFICIENCY CONDITIONS:

a. Anemia.

b. Skin disorders.

c. Nausea.

d. Confusion.

e. Depression.


9. VITAMIN B5(PANTOTHENIC ACID)

FUNCTIONS: 

a. Transfers 2 carbon units to release energy (as components of
Co-A).

b. Synthesise porphyrin (hemoglobin formation).

c. Formation of cholestrol and steroids.

FOOD SOURCES: 

Organ meats, whole-grain cereals, eggs, lentils, sun-dried tomatoes, whole milk yogurt.

DEFICIENCY CONDITION: 

a. Fatigue.

b. Irritation.

c. Insomnia.

d. Stomach pains.

e. Vomiting.

f. Burning feet.


10. VITAMIN B7(BIOTIN)

FUNCTIONS: 

a. Releases energy from carbohydrates.

b. Metabolise fatty acids.

c. Deaminates protein.

FOOD SOURCES: 

Egg yolk, milk, organ meat, cereals, legumes, nuts.

DEFICIENCY CONDITION: 

a. Rashes.

b. Hair loss or total baldness,

c. Anemia.

d. fungal infections.


11. VITAMIN B9(FOLIC ACID, FOLINIC ACID) 

FUNCTIONS: 

a. Transfers single carbon unit.

b. Synthesis of guanine and adenine, thymine, choline, amino acids, porphyrin (in co-enzyme form).

FOOD SOURCES: 

Greens, mushrooms, liver, kidney.

DEFICIENCY CONDITION: 

Macrocytic anaemia.


12. VITAMIN B12(COBALAMIN) 

FUNCTIONS: 

a. Maturation of red blood cells.

b. Aids in providing energy for central nervous system (from carbohydrate metabolism).

c. Formation of single carbon radicals.

d. Converts folacin to active form.

FOOD SOURCES: 

Foods of animal origin

DEFICIENCY CONDITION: 

Penicious anaemia.


13. VITAMIN C(ASCORBIC ACID) 

FUNCTIONS: 

a. Formation of collagen.

b. Promotes use of calcium in bones and teeth.

c. Promotes elasticity and strength of capillaries.

d. Conversion of folacin to active form.

FOOD SOURCES: 

Citrus fruits, strawberries, papayas, broccoli, cabbage, tomatoes, potatoes, okra.

DEFICIENCY CONDITION: 

Scurvy.


REFERENCES 

Bengham, S. (1978). Dictionary of Nutrition, A Consumer's Guide to the Facts of Food. Barris & Jenkins, London.

Beryl, R. (1977). Food and Nutrition. Heineman Educational Books, London.

Brownsell, V. I., Griffith, C. J., Eleri, J. (1992). Applied Science Food Studies. Longman Scientific & Technical; UK.

Fox, B. A. and Cameron, A. G. (1989). Nutrition and Health. 5th Ed. Edward Arnold; A Division of Hodder & Stoughton, London.

Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes: Vitamin C, vitamin E, Selenium, and carotenoids. Washington, DC: National Academy press, 2000.

Traber MG, Sies H (1996). "Vitamin E in humans, demand and delivery". Annu. Rev. Nutr.

DAY 20, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Well begun is half done.

Doctors say, "Accurate

diagnosis is half the cure."


2. Those who cannot remember

 the past are doomed to repeat it.

- GEORGE SANTAYANA


3. You must be willing to ask the "brutal questions" of yourself

and your business if you are going to identify and remove the

obstacles that are preventing you from moving ahead.

- JIM COLLINS


4. Facts don't lie. The true facts are what you need to make good

decisions.

- HAROLD GENEEN


5. An important discovery: Your weakest key skill sets the height

at which you can use all your other skills and determines your

income in your field.

THE FOOD SOURCES AND FUNCTIONS OF MINERAL NUTRIENTS

1. CALCIUM 

FOOD SOURCES: 

Milk, cheese, puddings, custard, chocolate, beverages, fish with bones, including salmon, greens, broccoli and soft bones.

FUNCTIONS: 

a. Bone formation, maintenance and growth

b. Tooth formation

c. Blood clot formation

d. Activation of pancreatic lipase

e. Absorption of vitamin B12

f. Contraction of muscles.


2. CHLORIDE 

FOOD SOURCES: 

Table salt, meats, milk, and eggs.

FUNCTIONS: 

a. Regulates pH of stomach (as components of HCL).

b. Maintenance of proper osmotic pressure.

c. Acid-base balance.


3. CHROMIUM 

FOOD SOURCES: 

Meats, poultry, milk, and whole-grain cereals.

FUNCTION:

Improve glucose uptake in cells.


4. COBALT

FOOD SOURCES: 

Organ meats and meats.

FUNCTION:

Aid in maturation of red blood cells (as part of vitamin B12 molecule).


5. COPPER

FOOD SOURCES: 

Cereals, nuts, legumes, liver, shellfish, grapes, and meats.

FUNCTIONS: 

a. Catalyst for hemoglobin formation.

b. Formation of elastin.

c. Release of energy (in cytochrome oxidase and catalase).

d. Formation of melanin pigment.

e. Formation of phospholipids for myelin sheath of nerves.


6. FLOURIDE 

FOOD SOURCE: 

Flouridated water.

FUNCTIONS: 

Strenghtens bones and teeth.


7. IODINE 

FOOD SOURCES: 

Iodized salt, and salt water fish.

FUNCTION: 

Aid in regulating basal metabolism (as a component of thyroxine and tri-iodothyronine).


8. IRON 

FOOD SOURCES: 

Meats, heart, liver, clams, oysters, lima beans, spinach, dates, dried fruits, nuts, enriched and whole-grain cereals and plantain.

FUNCTIONS: 

a. Aid in transporting oxygen and carbon IV oxide (as component of hemoglobin and myoglobin).

b. Aid in releasing energy (as a component of cytochromes, cytochrome oxidase, catalase, peroxidase and myeloperoxidase).


9. MAGNESIUM 

FOOD SOURCES: 

Milk, green vegetables, nuts, breads, and cereals.

FUNCTIONS: 

a. Catalyse ATP to ADP and ADP to ATP.

b. Conduction of nerve impulse.

c. Retention of calcium in teeth.

d. Adjustment to cold environment.


10. MANGANESE

FOOD SOURCES: 

Cereals and legumes.

FUNCTIONS: 

a. Bone development.

b. Aid in amino acid metabolism (as component of arginase).

c. Promotes thiamin storage.


11. MOLYBDENUM 

FOOD SOURCES: 

Lentils, dried peas, lima beans, kidney beans, soybeans, black beans, oats and barley.

FUNCTION: 

Aid in oxidation reactions (as components of xanthane oxidase and aldehyde oxidase).


12. PHOSPHOROUS

FOOD SOURCES: 

Meats, poultry, fish, milk, fruits, and vegetables.

FUNCTIONS: 

a. Formation, maintenance and growth of bones.

b. Tooth formation.

c. Aid in metabolic reactions (as components of DNA and RNA, ADP, and ATP and TPP).

d. Lipid transport.

e. Acid-base balance.


13. POTASSIUM 

FOOD SOURCES: 

Orange juice, dried fruits, bananas, meats, potatoes, peanut butter and coffee.

FUNCTIONS: 

a. Maintenance of osmotic pressure.

b. Acid-base balance.

c. Transmission of nerve impulses.

d. Catalyst in energy metabolism.

e. Formation of proteins.

f. Formatiom of glycogen.


14. SELENIUM 

FOOD SOURCES: 

Seafoods and organ meats.

FUNCTION: 

Antioxidant.


15. SILICON

FOOD SOURCES: 

Milk and milk products.

FUNCTION: 

Promote calcification in chicks and rats


16. SODIUM 

FOOD SOURCES: 

Table sait, salted meats, and milk.

FUNCTIONS: 

a. Maintenance of osmotic pressure.

b. Acid-base balance.

c. Relaxation of muscles.

d. Absorption of glucose.

e. Transmission of impulse.


17. SULPHUR 

FOOD SOURCES: 

Meats, milk and milk products, eggs, legumes and nuts.

FUNCTIONS: 

a. Aid in metabolic reactions (as components of thiamin).

b. Structural role (as component of some proteins).


18. ZINC 

FOOD SOURCES: 

Whole-grain cereals, meats and eggs.

FUNCTIONS: 

a. Aid in protein metabolism (as component of carboxipeptidase)

b. Aid in carbon IV oxide transfer (as component of carbonic anhydrase).


REFERENCES

Fox B. A. and Cameron A. G. (1989). Food Science, Nutrition and Health. 5th Ed. Edward Arnold; A Division of Hodder & Stoughton, London.

Institute of Medicine. Food and Nutrition Board. Dietary Reference Intake for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academy press, Washington, DC, 2001.

Passmore R. and Eastwood M. A. (1987). Human Nutrition and Dietetics. 8th Ed. Churchill Livingstone, London.

Pyke M. (1981). Food Science and Technology. 4th Ed. John Murray, London.

Stare F. J. and Mcwilliams M. (1977). Living Nutrition. John Wiley & Sons, New York.

IMPORTANCE OF WATER AS A NUTRITIONAL FACTOR

Ordinarily, water does not attract attention as a nutrient. This is because it is so common and thus people tend to overlook it.

Water accounts for about 55-70 percent of total body weight. This shows how important it is , as a nutritional factor.

If water is eliminated from diet completely, death will occur in a matter of days whereas if any other nutrient is eliminated from diet, people can survive longer.

Water is by far the most critical of all nutrients. It is an essential component of all cell structures and is the medium in which all the chemical reactions of cellular metabolism takes place.

The water available to the body is of two kinds - water taken from outside with or without food and water generated within the body.

The water generated within the body as a result of oxidation of foodstuffs is referred to as metabolic water. This accounts for nearly 15 percent of the daily total water available from ordinary intake of food and drinks.

Since water is compatible with many food substances, it serves as ideal medium of transporting nutrients to the cell where cellular mebabolism takes place.

Water is involved in the proper maintenance of body temperature.

Water helps to distribute heat evenly within the body because of its high conductivity property.

It also helps to remove excess heat by vaporization process.

Furthermore, water plays a lubricating role in body movement. It serves a cushioning device that facilitates movement of the joints. This is because water is not readily compressible and moreover, it has flow characteristics.

Water is also actively involved in various metabolic reactions, particularly those involving hydrolysis and hydration reactions.

SOURCES OF WATER: 

Water is available as drinking or portable water in the homes. Water is also available in all the beverages one drinks.

Another good souce of water is the food we eat. Watery foods such as pap, soups, porridge, are good sources of water.

Even the foods that appear to be dry still contain some quantity of water. For example, a piece of bread contains as much as 35% water content.

On the average, solid foods contribute between 20 and 50 percent water needed daily.

Another source of water is the metabolic water which is generated within the body. For instance, when amino acids are utilized for the synthesis of proteins, water is produced as a by-product. Similarly, formation of fats leads to production of water and so on.

DAY 19, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. The most important quality

of leadership is the "reality

principle."

- JACK WELCH


2. You develop new beliefs by

taking actions consistent with

those beliefs.

- BRIAN TRACY


3. Your main job in life is to create the  mental equivalent

within yourself of what you want to realize and enjoy in your

outer world.

- EMMET FOX


4. The Law of Reversibility in psychology and metaphysics says,

"You are more likely to act yourself into feeling a particular way

than you are to feel yourself into acting."


5. Within every difficulty or obstacle, there is the seed of an

equal or greater advantage or benefit.

- NAPOLEON HILL


GOD BLESS. 

FISH(FOOD OF ANIMAL ORIGIN) DETERIORATION & THE PRESERVATION PRINCIPLES

FISH DETERIORATION

Fish tissue is more perishable than animal tissue. This is because the proportion of connective tissue proteins in fish is 3-5% lower than that of meat and 8-10% lower than that of stockfish.

Also, the denaturation temperature of fish connective tissue collagen is much lower than the corresponding beef protein.

The fish myosins also denature much more rapidly than beef or chicken myosins kept under the same conditions.

Besides, fish struggles when caught and use up virtually all the muscle glycogen. Consequently, the lactic acid content of the muscles necessary to exert preservative action becomes depleted.

As soon as fish dies, it begins to deteriorate.

Fish flesh contains between 0.2-2.0% of trimethylamine oxide (TMAO). This compound is an odour precursor and is broken down by spoilage bacteria after death to trimethylamine (TMA), dimethylamine (DMA) and monomethylamine (MMA). TMA is the main contributor to the smell of stale fish.

Four main factors are responsible for fish spoilage. These factors are:

1. Autolysis:  
Autolysis usually precedes bacterial spoilage and involves the breakdown of protein and lipids to amino acids and fat by muscle enzymes.

The amino acids produced are used by microbes for proliferation.

2. Activity of micro-organisms: 
This is the chief cause of decomposition of fresh unprocessed fish muscle.

While the flesh of healthy live fish is generally sterile, large numbers of bacteria are harboured in the surface slime and digestive tracts of living fish.

When the fish is killed, these bacteria attack the constituents of the tissues and grow relatively rapidly, resulting in the production of off-flavours and odours such as TMA.

3. Chemical deterioration: 
The fats of fish are highly unsaturated and become easily oxidized. This results in rancid off-odours and flavours.

Furthermore, the fats of fish contain phospholipids rich in trimethylamine oxide.

TMA is split from the phospholipids by bacteria and natural fish enzymes to produce a strong fishy odour.

4. Attack by insects: 
Flesh flies, blow flies and various beetles attack fish and cause considerable deterioration.

Troublesome scavengers such as mice, rats, hawks, cats, owls, dogs and crows eat up fish and obnoxious vermins like bugs, fleas, lice etc. Feed on fish flesh and contaminate it with bacteria, resulting in a rapid deterioration in the quality of the fish.


THE PRESERVATION PRINCIPLES

As soon as fish dies, it begins to deteriorate. This natural process is irreversible and the preservation principle is to slow down the deterioration, and increase the overall quality and storage life of the fish.

The general principles involved in the preservation include:

1. Scrupulous cleaning and hygiene in handling the fish caught.

2. Rapid and effective processing by:
a). Reducing the moisture content by drying, salting and smoking.

b). Lowering the temperature by rapid freezing to at least -10°c in not more than two hours.

c). Glazing to prevent drying.

3. Good packaging, storage and transport practices: Storage of frozen fish at -18 to -22°c is adequate to preserve the quality for up to 18 months.


REFERENCES

Fox, B. A. and Cameron, A. G. (1989). Food Science, Nutrition and Health. 5th ed. Edward Arnold; A division of Hodder & Stoughton, London.

Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers, London.

CASSAVA(FOOD OF PLANT ORIGIN) TOXICOLOGY

Cassava contains the cyanogenic glucoside, linamarin and lotaustralin; linamarin being present in quantity up to 90% of the total.

These are hydrolyzed by the enzyme, linamarase to yield free hydrogen cyanide. In the intact cassava tissue, linamarin is separated from the enzyme linamarase.

Cyanide is exceedinly toxic to man and domestic animals if consumed in amounts in excess of 25-30ppm.

Cassava tubers must therefore be detoxified and the liberated cyanide subsequently eliminated before consumption.

The elimination of cyanide in different cassava-based foods is based on the fact that free cyanide is both water soluble and heat volatilizable while bound cyanide can be converted by enzyme or heat hydrolysis to give water soluble, heat volatilizable hydrogen cyanide.

The detoxification mechanism involes: (1) The conversion of bound cyanide to free cyanide by enzyme and heat hydrolysis.
(2). The removal of free cyanide by repeated leaching with water and by heat volatilization.

The various process steps associated with the detoxification of different cassava-based products include:
1. Grating which exposes the glucoside to linamarase for hydrolysis to prusic acid.

2. Fermentation, during which linamarin and lotaustralin are broken down into harmless components.

3. De-watering, which eliminates a substantial quantity of hydrogen cyanide.

4. Cooking and heat toasting, which can also destroys hydrogen cyanide.

Residual cyanide in most cassava products can be neutralized by the enzyme, rhodanase- an organic catalyst found in human cells.

Vitamin B12 from food of animal origin can also neutralize residual cyanide.

With cystine obtained in the diet, the human body is also capable of counteracting hydrogen cyanide.

The consumption of cassava products with high levels of cyanide over a long period has been linked to ailments such as "tropical ataxic neuropathy" and "goitre".


REFERENCES

Adeyemi, I. A. and Balogh, E. (1985). Biotechnology in Food Processing: Prospects in Nigeria. Nigeria Food Journals vol 2, nos 2&3.

Brownsell, V. I., Griffith, C. J. and Eleri, J. (1992). Applied Science Food Studies. Longman Scientific & Technical; UK

DAY 18, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Your beliefs don't make you a better

person but your behaviour does.


2. Believe in your dreams and they may come

 true. Believe in yourself and they will come

true.


3. Success is the ability to go from one failure to another with no

loss of enthusiasm.


4. Forget what hurt you but never forget what it tought you.


5. Don't think outside the box but think like there is no box.


GOD BLESS. 

USEFULNESS OF MILK - FOOD OF ANIMAL ORIGIN

Milk is the clean, lacteal secretion of the mammary glands of mammals that is colostrum free. It is a complex mixture of diverse compounds necessary for the nourishment of the young mammal during the period after birth.

Milk and milk products supply almost one-third of the world's intake of animal protein.

COMPOSITION AND NUTRITIVE VALUE OF MILK

The average composition of milk can vary quite considerably between different species of mammals. The factors responsible for this variation include the species of the animal, breed of the animal, stage of lactation, age of the animal, season of the year, feed, time of milking, period of time between milking, and the physiological condition of the animal. These factors also affect the quality of the milk.

Milk composition may also be affected by adulteration with water or other materials, the action of bacteria, lack of agitation during sampling and similar factors.

Nutritionally,  milk is an excellent source of good quality protein and calcium which are necessary for growth and sound bone and teeth development of children.

Milk fat is cherished both as cream and as the main component of butter.

It is palatable, highly digestible and assimilable.

Milk is the only food in which lactose is found naturally.

It is used as a constituent in infant foods and medicinal products.

Milk is rich in various minerals and vitamins including vitamins A and D, thiamin, riboflavin, pyridoxin, biotin, niacin, pantothenic acid, etc.

Fresh milk contains about 87.1% water in which are dispersed milk sugar, lipoprotein, calcium salts and other minor components.

Small amounts of ascorbic acid are also present in raw milk.

PHYSICAL PROPERTIES OF MILK

Physically, milk is both a dilute emulsion, a coloidal dispersion and a true solution. Its physical properties are essentially those of water, modified somewhat by the concentration and state of dispersion of the solid constituents.

Milk has a buffering capacity that maintain its pH at about 6.5 to 6.7 and its titratable acidity at 0.14 to 0.18 percent.

The density which varies between 1.0260 and 1.0320 depends on the fat composition and to a lesser extent on dissolved gases such as Carbon IV oxide and Nitrogen which are present in freshly drawn milk to the extent of 4-5%.

Casein is the major component of milk affecting viscosity. However, fat contributes considerably to viscosity depending on the amount and size of the globules. Lactose, proteins and salt make small contributions to viscosity.

The refractive index, freezing point and boiling point are affected by dissolved substances in the milk. These increase the refractive index and boiling point but depress the freezing point of milk.

Surface tension and interfacial tension are affected by protein, phospholipids, fat, free fatty acids and treatment that change the concentration of these substances.

CHEMICAL CONSTITUENTS OF MILK

The principal constituents of milk are protein(mainly casein), fat, milk sugar(lactose), minerals and other miscellaneous factors. These vary in amounts for different animal species.

PROTEIN: 

The main protein in milk is casein, representing about 80% of the total milk protein in coloidal suspension.

It also contains small quantities of lactalbumin (0.5%) and lactoglobulin (0.06%).

In fresh milk, casein exists as calcium caseinate - a complex calcium: calcium phosphate suspension of casein miscelles.

Casein may be precipitated out in form of calcium paracaseinate from milk by treating with dilute acid or by heating under pressure.

Casein is used to improve the whipping property of cream topping from vegetable fat to improve the body of yogurt and sour cream.

LIPIDS: 

The lipid fraction of milk is composed primarily of fat although there are also small amounts of sterols, phospholipids, the fat soluble vitamins A and D, carotenes and xanthophyll.

The main sterol found in milk is cholestrol which occurs to the extent of about 0.015%.

Lipids are significant in milk system because:
(i) they are active emulsifying agents and (ii) they are rich in unsaturated fatty acids and easily oxidized giving rise to the "oxidized" flavour of milk and the "richness" flavour of milk products.

MILK SUGAR(LACTOSE): 

Lactose is the principal carbohydrate in milk. It has a solubility of only about 20% at room temperature.

Lactose is readily assimilated as food, being hydrolysed into glucose by the enzyme lactase.

In souring of milk(fermentation), lactic acid bacteria convert lactose to lactic acid, thus giving the soured milk its characteristics flavour.

Some individuals lose the ability to digest lactose and become lactose-intolerant due to a deficiency of the enzyme lactase in the intestinal mucosa as they grow older.

The phenomenon is more common among adult Africans, American Indians and Asians.

MINERALS:  

Milk is noted for its abundant supply of minerals. The major minerals contained in milk are calcium, phosphorus, potassium, sodium, magnesium, chlorine and sulphur.

Traces of other minerals such as aluminium, boron, zinc, manganese and silicon are also present.

It is however deficient in copper and iron as the presence of these minerals would catalyse oxidation thereby producing a metallic or oxidized flavour.

Calcium is the chief mineral in milk. As calcium phosphate, it forms a part of the casein particle and influences its behaviour towards precipitation with rennin, heat and acids.

VITAMINS AND ENZYMES:

Milk is a fairly good source of the water soluble vitamins B and C, the fat soluble vitamins A, D, E, K.

Also present in milk are the enzymes: phosphatase, lipase, catalase, peroxidase, protease, diastase, amylase and lactase.

Phosphatase and peroxidase are useful as indices of heat of treatment.


REFERENCES

Campbell, J. R. and Marshall, R. T. (1975). The Science of Providing Milk for Man. McGraw-Hill Book Co. NY.

Egbekun, M. K. (1997). Food Biotechnology in Sustenable Food Production and Food Security in Nigeria. Proc 28th Annual Conf. Nutri. Soc. Nigeria.

Fox, B. A. and Cameron, A. G. (1989). Food Science, Nutrition and Health. 5th ed. Edward Amold; A division of Hodder & Stoughton, London.

Passmore R. and Eastwood M. A. (1987). Human Nutrition and Dietetics. 8th Ed. Churchill Livingstone, London.

Pyke M. (1981). Food Science and Technology. 4th Ed. John Murray, London.

DAY 17, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Your  significance is not in

your similarity to another, but

in your point of difference from

another.

- MIKE MURDOCK


2. A merry heart does good like

 a medicine.

- HOLY BIBLE


3. People are always blaming their circumstances for what they

are. The people who get on in this world are the people who get

up and look for the circumstances they want and, if they can't

find them, make them.

- GEORGE BERNARD SHAW


4. Resolving a problem will relieve your stress more quickly and

effectively than just complaining about it.

- KEITH HARRELL


5. The broken become masters at mending.

- MIKE MURDOCK


DO HAVE A BLESSED DAY.

DAY 16, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Researchers have shown

 that the simple act of smiling

causes your brain to release a

stream of chemicals that make

 you feel good.


2. People with positive

attitudes generally enjoy

better overall health. As positive thinking takes hold of your

mind, your body responds accordingly.


3. Your setbacks can be setups for even greater opportunities.


4. Your attitude is nothing but an outward reflection of what

resides on the inside. To change your attitude, you must change

your heart.

- KEITH HARRELL


5. You will never outgrow warfare... You must simply learn to

fight.

- MIKE MURDOCK


GOD BLESS.

DAY 15, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. God don't make no junk.


2. No one is better than you

and no one is smarter than

you. People are just smarter or

better in different areas at

different times.

- BRIAN TRACY


3. The roots of most of our problems in life are contained in the

feeling, "I'm  not good enough."

- LOUISE HAY


4. Your self-concept precedes and predicts your levels of

performance and effectiveness in everything you do.


5. As a man thinketh in his heart, so is he.

- PROVERBS 23:7

FOODS OF PLANT ORIGIN AND THEIR USEFULNESS- HERBS AND SPICES

SPICES AND HERBS: 

Spices and herbs come from various parts of plant. Botanically, the distinction between them is frequently obscure.

However, spices are defined as products essentially of tropical plants origin which are used for the purpose of seasoning foods.

Herbs on the other hand are considered as the leaves of aromatic annual or perennial plants grown mainly in the temperate region.

Spices and herbs have long been used to season foods. They are similar in that they owe their flavouring properties to small amounts of volatile constituents.

These volatile constituents can be removed as highly aromatic liquids known as "essential oils" or dilute essences by steam distillation.


USES OF SPICES AND HERBS

The availability of a wide range of spices and herbs in ready to use form has encouraged interest in and making of different types of dishes.

In seasoning food, only enough spice or herb is used in a dish to enhance the natural flavour as excessive amounts tend to over power the natural flavour of the food and make the user concious of the specific spice or herbs used.

When used, they are added during the last minutes of cooking to avoid destroying the flavour by heat.

Dried herbs are more compact than fresh or frozen ones. About one teaspoon of the dried herb or spice is equivalent to about three teaspoons of the fresh or frozen herb or spice.

The uses of some spices and herbs are as shown below:

SPICES
1. Allspice - Used whole in pickles, roast meats, and fish. Used ground in cakes, puddings and preserves.

2. Cayenne - Used ground in many foods, stews, sauces, meat and soups.

3. Cinnamon - Used ground for baked goods, pickles, candies, puddings and preserves.

4. Clove - Used whole in meats, fish, pickles. Used ground in cakes, cookies, puddings, stews, gravies, pork products.

5. Garlic - Used in sauces, soups, stews, dressings, meats.

6. Ginger - Used in soft drinks, baked goods, pickles, puddings.

7. Mace - Used whole in fish sauces, pickles and preserves. Used ground in cakes, cookies, pies and chocolate dishes.

8. Mustard - Used in meats, sauces, gravies, salad dressings.

9. Nutmeg - Used ground in baked goods, meats, sauces, gravies, salad dressings.

10. Pepper - Used ground for general seasoning of meats, fish, sauces, soups, gravies, salads, jollof rice.

11. Paprika - Used to garnish many goods. Also used to season chicken, fish, meat, gravies, vegetables, salad dressings.

12. Curry powder - Used for seasoning various dishes.


HERBS 
1. Basil - Used in stews, soups, sauces, egg dishes.

2. Bay leaf - Used in soups, sauces, stews, fish, tomatoes, pickles.

3. Anise - Used in baked goods, candies.

4. Caraway - Used in poultry, mixed pickles, baked goods.

5. Coriander - Used for stuffings, green salad, sausages, fresh pork.

6. Marjoram - Used in salads, meat, poultry stews, soups, sauces.

7. Parsley - Used in soups, sauces, stews, meat, salads and for garnishing.

8. Sage - Used in sausages, meat products, poultry, pork and pork products, and for stuffings.

9. Thyme - Used in soups, sauces and for stuffings.

10. Curry leaf - Used in meats, stews, sauces.


REFERENCES

Egbekun K. M. and Onimawo A. I. (1998) Comprehensive Food Science and Nutrition. Ambik press publishers, Nigeria.

Okaka J. C. (1997). Tropical Plant Perishables: Handling, Storage and Processing. Silicon Valley Publishers, Enugu, Nigeria.

Passmore R. and Eastwood M. A (1987). Human Nutrition and Dietetics. 8th Ed. Churchill Livingstone, London.

Pomeranz Y. and Meloan C. E. (1980). Food Analysis: Theory and Practice. Revised Ed. AVI Publishing Co. Westport C. T.

Potter N. N. (1980). Food Science. 3rd Ed. AVI Publishing Co. Westport C. T.

Pyke M. (1981). Food Science and Technology. 4th Ed. John Murray, London.

DAY 14, 5 ESSENTIAL WISDOM TOOLS FOR A FRUITFUL LIFE

1. Individuals, by changing their

inner attitudes of mind, can

change the outer aspects of their

lives.

- DR. WILLIAM JAMES


2. The more you think about your major definite purpose and

how to achieve it, the more you activate the Law of Attraction in

your life.

- BRIAN TRACY


3. Whenever you find something getting done, you find a

monomaniac with a mission.

- PETER DRUCKER


4. Whatever the mind of man can conceive and believe, it can

achieve.

- NAPOLEON HILL


5. It has been said "Attention is the key to life." Wherever your

attention goes, your life goes as well.

GOD BLESS

FOODS OF PLANT ORIGIN AND THEIR USEFULNESS - ROOTS & TUBERS

ROOTS AND TUBERS: 

Roots and tubers are storage organs for plants and are also important to man as food.

They rank next to the cereal grains as the major source of carbohydrate in Nigeria and provide a significant part of the total food supply to the people of the tropics.

They also contribute to the economies of many developing countries in Africa, Asia and Latin America as food staples. Some species of yam and taro have potential in traditional medicine as precursors of certain pharmaceutical steroids and alkaloids.

The major tuber and root crops grown in the tropics are cassava, yam and cocoyam. Irish potatoes, sweet potatoes and carrots are also grown in the tropics but are primarily temperate crops. These crops are highly perishable and huge losses can occur after harvest due to their high water content.

COMPOSITION AND NUTRITIONAL VALUE OF ROOTS AND TUBERS: 

Nutritionally, roots and tubers contribute about 20-40% of the total calories and about 7.1% protein to the diets of the people of sub-saharan Africa.

In Nigeria, they are main sources of calories accounting for over 50% of the caloric intake of the people. Yam, a popular staple food in Nigeria, has less than 6% protein while cassava, the major source of energy is a poor source of protein (less than 3%). Cocoyam is fair in protein (7.9%) and calcium. Sweet potatoes are poor in protein but fair in their supply of the B-vitamins and ascorbic acid. The yellow varieties are rich in carotene. Irish potato is an excellent source of ascorbic acid and fair in protein and the B-vitamins.

Cassava, particularly the bitter cultivars are associated with toxic cyanide in bound and free forms. Yam and cocoyam in their fresh states also contain substances which cause irritation to the skin and throat.

Cooking alone or in combination with other processes such as roasting, fermentation or soaking in water are able to render toxic substances associated with roots and tubers harmless.


UTILIZATION OF ROOT AND TUBER CROPS

1. YAMS: 
Yams can be prepared as food in many ways. They may be boiled in pieces of convenient sizes or sometimes boiled whole if the tubers are small.

Boiled yam may be eaten with meat, fish, stew, vegetable soup or palm oil.

Yam tubers may be rosted in an oven or over a slow fire or baked in the ashes of fire. Small slices  or cubes of the raw tuber are also fried in hot oil in a manner similar to French fries. Softer and more palatable products are however, obtained if the slices are pre-boiled and strained off from the water used for boiling before being fried.

Although, considerable sizes and quantities of yam tubers are used as already expressed, the most important culinary products made from yam are: Yam chips, yam flakes and yam flour.

YAM CHIPS: 
Yam tubers are cleaned, peeled and cut laterally or lengthwise into small pieces.

The slices are then soaked in water for 2-4 hours. Parboiled (60-72°c; 12-18 minutes). Left to steep in the hot water until cool.

Sun or air dried to 10-14% moisture content. The yam chips is ready.

YAM FLAKES: 
To produce yam flakes, yam tubers are cleaned, peeled, washed, cut into thin slices and cooked under pressure for about 30 minutes.

They are then mashed and the product drum dried to thin flakes which are then packaged in polythene bags.

Yam flakes offer a high potential for processing and storing yams.

The preparation time from flakes to a white doughy mass is much shorter than preparing pounded yam from fresh yam tubers.

Unlike pounded yam, yam flakes requires no pounding; all that is needed is stirring and kneading in hot boiling water.

YAM FLOUR: 
Yam flour is made by:
- Cleaning
- Peeling
- Cubing/slicing
- Blanching and sulphiting
- Steaming for 30 minutes
- Drying
- Mechanically grinding to form the yam flour.
- Packaging in polythene bags for use.

Yam flour for fufu is considered slightly interior to yam flakes for "poundo yam" because of its light brown dough compared to that from yam flakes which is white.

Yam flour can be stored for a considerable period of time and can be reconstituted with hot water followed by stirring to make fufu.


2. COCOYAM: 
The cocoyams- Colocasia(taro) and Xanthosoma(tania) are the most important genera of the family, Aracea used for food in West Africa.

Alocasia, Amorphophallus and Caryotosperma are three other genera common in the tropical areas of the Pacific.

Cocoyam may be pounded either pure or mixed with yam and cassava and eaten with vegetable soup.

They can also be boiled or roasted and eating with palm oil, stew, meat or fish.

Two main products, cocoyam chips (achicha) and the cocoyam flour are produced from cocoyam(taro).

PRODUCTION OF COCOYAM CHIPS:
The raw corms are cleaned, washed and boiled for 2-3 hours until they are soft.

The skin is then peeled, cut into slices, sun or smoke dried until they are readily break between the fingers.

Is then packed and stored.

The chips is crushed into small grits, boiled and mixed with copious quantities of leafy vegetables and palm oil to form a meal.

PRODUCTION OF COCOYAM FLOUR:
To produce cocoyam flour, cleaned and peeled corms and cormels are chipped, parboiled or blanched, sun-dried, ground, sieved to flour and stored.

The coarse particles (mostly fibre) are fed to live stock. The flour is usually made into a smooth thick paste in hot water and eaten with rich vegetable soup.


3. SWEET POTATOES: 
They can be boiled and mashed or baked, or processed into intermediate moisture as well as low moisture content fried chips.

The tubers contain free sugar as well as starch in a readily digestible form.

Holding these potatoes in cold storage (10-14°c) even for a few days causes accumulation of reducing sugars whose caramelization results in dark brown fried chips that are sugary.

Sweet potatoes can be de-sugared by holding the tubers at 40°c and 95% relative humidity prior to processing.

This treatment gives chips with moderate brown colour and less sweetness which are preferred by consumers.


4. IRISH POTATOES: 
Irish potatoes can be dehydrated to make non instant potato chips.

Frozen French fries, a popular product from irish potatoes can be produced by cutting into finger length slices (1cm x 1cm), washed and peeled potatoes which are then individually quick frozen and packed. Frozen potato slices are deep-fat fried before consumption.

Boiled, peeled and mashed irish potatoes can also be dried to produce mashed potatoes.

To produce instant mashed potato, the cooked mashed potato is first partially dehydrated to about 50% moisture content, left to cool for 2-2.5 hours, coarse sieved and then dried to 3.5-4.8% moisture content in cabinet or tunnel dryers.

The dried product can be reconsituted for use in water heated to about 95°c to which 0.5% salt has been added (1:3.5-4.0 w/w powder: water ratio).

Reconstitution in boiling water results in an undesirable pasty product.


5. CASSAVA: 
Cassava is a major source of carbohydrate for the peoples of West and Central Africa. The protein is low in quantity and also poor in quality.

The tuber is used widely as feed for livestock.

In the diet, cassava is always combined with other nutritious foodstuffs which enhance their nutritional value.

For example, cooked garri and fufu are always served with a rich vegetable soup in Nigeria. Boiled cassava can be taken with roasted groundnut, coconut, fish or meat.

Traditional cassava salad also provides very good combinations of highly nutritious food stuffs.

Gari, cassava flour, cassava fufu, abacha and farinha de mandioca are the major cassava-based products used for human food in the tropics.


REFERENCES: 

Pomeranz, Y. and Meloan, C. E. (1980).  Food Analysis: Theory and practical. Revised ed. AVI publishing Co. Westport C. T.

Potter, N. N. (1980). Food Science. Third Ed. AVI publishing Co. Westport C. T.

Pyke M. (1981). Food Science and Technology. Fourth Ed. John Murray, London.