Browsing by Author "Kanu, Philip John"

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Assessment of Complementary Food Situation in Sierra Leone: Nutritional Problems and Possible Strategies
(BP International, 2024-09-20) Kanu, Philip John
The objective of this review was to discuss the complementary food situation and its Nutritional problems and possible strategies in Sierra Leone. Premature weaning, early solid food introduction, low nutrient density and bulkiness of supplemental meals, and unsanitary weaning techniques expose infants to increased mortality, illness, and malnutrition. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava that is soaked for several days in water to ferment and remove the cassava and pound it, ogi or akamu (is a fermented cereal pudding made from maize (Zea mays), Sorghum (Sorghum bocolor ) or millet (Panicum miliaceum L.) gari (this is from cassava (Manihot esculenta) but that is crater into flaks and scotch on fire), and couscous (Triticum durum). Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regard to complementary foods, little effort has so far been made to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has a serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. The complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Formulation of a highly nutritious formula and traditional food processing processes like fermentation and germination were suggested as a means of producing homemade supplementary foods throughout the nation. These methods are straightforward and may be easily implemented at the household and community levels without requiring complex technology. Commercially fortified foods for infants and young children (e.g., vitamin or mineral-enriched cereals) can also be an important source of micronutrients in some contexts. However, the promotion of affordable fortified complementary foods should always be undertaken in line with national and global standards (i.e., the International Code of Marketing of Breast-milk Substitutes. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in rural areas and even urban settings. Other recommendations made include community nutrition education, the development of a weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding, and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted.
Environment and Awareness Influencing Food Safety in the Western Area, Sierra Leone
(Scientific Research Publishing, 2023) Kanu, Philip John
Food safety, nutrition, health and wellbeing are inextricably linked. This study investigated the environmental, awareness and practices amongst both food vendors and consumers in and around Freetown the capital of Sierra Leone. The population of the area has vastly out-grown the infrastructure laid down before and since independence. De-centralization of authority to local councils as recommended post-war has only been partial. The role of local versus central government in the planning and maintenance of water, sanitation and market-infrastructure and related policies was explored. This is a qualitative study that used semi-structured interviews with vendors, consumers and 29 key informants. Amongst an estimated population of 5386 actors in food services a sample size of 309 vendors, consumers in and around the 12 busiest market hubs in Western Area Urban and Rural Districts were sampled. Most of the respondents described “food safety” as “good-to-eat, well taken care-off, and free from germs”. The respondents cited that main causes to unsafe food are poor hygienic practices: 38%, contamination by flies: 28%, uncovered food/ improper handling/poor personal hygiene: 21%, and environmental factors, such as improper refuse disposal: 11%. Respondents expressed that consuming unsafe foods can lead to diarrhoea: 34%, food poisoning: 24%, vomiting: 17%, stomach ache/pain: 16%, or typhoid: 9%. Various measures to improve food safety were cited as hand washing: 60%, cleaning surroundings: 57%, covering food: 56%, washing utensils: 52%, covering hair: 42% and using a face mask: 32%. However almost 76% of food vendors interviewed were trading near gutters, where muddy/dirty water settled, with slippery floors, discarded plastic waste, flies and inadequate water, sanitation, and/or storage facilities. None of the food vendors had had any formal training on food safety. Despite progress recently made in solid and liquid waste management during the “Transform Freetown” agenda much more improvement in infrastructure and behaviour change is required. Similarly, despite improvements in formal market facilities the pattern of informal street trading remains the most prevalent especially for the poor. The link between “safe food” and good health was only partially understood, whilst the widespread application of recommended practices to reduce risks was lacking due in part to inadequate infrastructure. As the importance of food safety becomes better understood by administrators and the public the investments required in infrastructure and social and behavioural change will contribute towards a healthier environment and outcomes.
Environmental Factors Influencing Poor Waste Management amongst Inhabitants in Western Area Rural in Sierra Leone
(Scientific Research Publishing, 2025) Kanu, Philip John
**Background:** Waste management in Western Area Rural (WAR), Sierra Leone, is plagued by infrastructural and socioeconomic challenges, leading to environmental and health hazards such as flooding, air pollution, and vector-borne diseases. Despite awareness campaigns, informal methods like open dumping and burning dominate. This study applies the Theory of Planned Behaviour (TPB) to analyse how attitudes, subjective norms, and perceived behavioural control influence waste management practices and barriers to proper disposal with potential solutions. **Methods:** A quantitative approach was employed, using stratified random sampling and structured questionnaires to collect data from 333 participants across ten communities in Western Area Rural (WAR). Data were analyzed using descriptive and inferential statistics to examine the relationship between socio-demographic variables and waste management practices. **Results:** While 98.2% of respondents acknowledged the importance of waste management, limited perceived behavioural control driven by financial constraints (83.8%), inadequate education (83.2%), and insufficient infrastructure (66.4%) hindered effective waste disposal ultimately linking health and environmental risks, such as flooding and marine pollution from plastic waste. Most respondents (68.8%) lacked access to formal waste services, with disposal occurring primarily via open dumping (62.9%) and burning (17.9%). Subjective norms reinforced informal disposal, as community waste-burning remained an accepted practice. Women were disproportionately affected due to economic constraints and larger household sizes. Despite these challenges, 93.1% were willing to engage in community clean-up efforts, indicating strong pro-environmental attitudes constrained by structural barriers. **Conclusion:** Findings underscore the need for integrated waste management strategies informed by TPB, targeting attitudes through education, reshaping social norms through community-driven initiatives, and enhancing perceived behavioural control by improving infrastructure and financial accessibility. Addressing gender disparities, strengthening public-private partnerships, and expanding recycling and composting programs can foster sustainable waste management in resource-constrained settings.
Food Hygiene and Safety Practices amongst Food Vendors in the Western Area, Sierra Leone
(Scientific Research Publishing, 2024) Kanu, Philip John
Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.
Nutraceutical Benefits of Sesame Seeds and Oil: An Appraisal of Their Lignan Content and Health Implications
(BP International, 2025-01-15) Kanu, Philip John
Sesame seed (Sesamum indicum L.) is a rich source of edible oil and lignans with a wide range of potential biological activities. The major lignans in sesame seeds are the oil-soluble sesamin and sesamolin, as well as glucosides of sesaminol and sesamolinol that reside in the defatted sesame flour. These properties have been proven to be very useful to humans when consumed. The information in this paper is very vital to those in the field of nutrition who are working on the job to handle the linkage between food and the well-being of humans. Subsequently, the eating of sesame seed products is growing steadily in many countries in the world, it is imperative to know about the contribution of lignans and sesame oil in food. Sesame seed is widely used in food and nutraceutical industries in many countries because of its high oil, protein and antioxidant contents. Sesame oil contains sesamin, sesamolin and sesaminol lignan fractions, which are known to play an important role in its oxidative stability and antioxidative activity. It is widely known as one of the natural health-promoting foods that have the potential to prevent various disorders such as hypertension, hypercholesterolemia cancer and aging. Additionally, sesame oil may be useful in handling oxidative stress-associated diseases such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer's disease. Furthermore, sesame oil has multiple physiological functions such as decreasing blood lipids and arachidonic acid levels, increasing antioxidative ability and \\(\\gamma\\)-tocopherol bioavailability, and providing anti-inflammatory function and potential estrogenic activity. Several health-promoting effects are attributed to its lignans. Hence, this article highlights and discusses the potential health-endorsing effects of sesame and its oil with prominence on the role of lignans.