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Bridging Research and Real-World Impact
The mission of FFNAN is to facilitate bench-to-bedside translation of research results for improved health care delivery and socio-economic development through the utilization of the abundant bio-resources in the region as raw materials for the food and nutraceutical industries.
What we do
Nourishing minds,
transforming communities through the power of nutrition.
We publish insightful content on nutrition, food security, and sustainable agriculture, inspiring individuals to make healthier, informed choices.
Build Healthy Lifes
We focus on nurturing physical, mental, and emotional well-being, creating a foundation for a healthier, more fulfilling life
Food Access Programs
Partnering with local organizations to improve access to nutritious food in underserved areas.
Build Healthy Lifes
We focus on nurturing physical, mental, and emotional well-being, creating a foundation for a healthier, more fulfilling life
Chemical and functional properties of flour blends of unripe plantain, pigeon pea and moringa seed in the development of an antidiabetic food product
Consumption of low glycaemic foods could contribute to the reduction of incidence and prevalence of heart disease, cardiovascular disease, diabetes and obesity. Hence, there is need to develop food formulation with properties to manage these diseases and without side effects. Studies have shown that unripe plantain, moringa seed and pigeon pea possessed these potentials. This study aimed to develop a flour blend from them with such potentials. They were processed into flour and then mixed in ratios to form six (6) functional blends. The blends were analyzed to determine their proximate, mineral and functional properties. The results showed that the moisture, protein, fat, crude fibre, ash and carbohydrate contents of the blends ranged from 6.15 to 7.72%, 4.29 to 15.40%, 3.49 to 7.58%, 1.43 to 2.24%, 2.23 to 2.47% and 68.01 to 76.85% respectively. There was a significant improvement in their protein, minerals and functional properties and also a significant increase in the bulk density, swelling capacity and least gelation concentration with supplementation. These blends could be of good use in the development of food products requiring high gelling properties. Their Sodium/Potassium ratio of less than one shows that these blends will serve well in ameliorating problems associated with high blood pressure and hypertension. However, the low values of Ca/P ratio of less than one shows that any products to be developed from the blends has to be supplemented with calcium rich sources.
Prenatal exposure to nickel triggers redox imbalance and histological alterations in the brain of infant and adolescent rats
Nickel has been linked to various neurodevelopmental deficits. Therefore, this study aims to unravel the mechanism through which prenatal exposure Ni may trigger neurodevelopmental disruptions in postnatal life. Ten pregnant Wistar rats were divided into two groups; control and Ni-treated groups. The control group was administered normal saline while the Ni group was treated with 20 mg/kg body weight of NiCl2 from gestational day 7 – 21. After parturition, pups were sacrificed on postnatal days 21 and 42. Their brains were excised for biochemical estimation of malondialdehyde, nitric oxide and glutathione as well as histological analysis of the hippocampal CA3. Our findings revealed elevated malondialdehyde and NO activity with depleted GSH level in the brains prenatally exposed to Ni. Histological distortions from oxidative damage were prominent in this group. We concluded that prenatal exposure to Ni could induce neurodevelopmental abnormality via oxidative stress in the rat brain to provoke neuronal injury.
Shallot Fortified Noodles Downregulate Hyperglycemia and Oxidative Stress Biomarkers in Streptozotocin-Induced Diabetic Rats
Plant based diet rich in polyphenols and antioxidants contribute to averting and controlling ailments linked to oxidative stress (OS). Shallot is a bulb vegetable, sweeter and milder in taste than onions; they are regularly used for culinary purposes due to their subtle flavor. Shallot was incorporated into wheat flour for noodles production and fed to streptozotocin (STZ) – induced diabetic rats for a period of fourteen days. Effects of shallot fortified noodles on glycemia and carbohydrate hydrolyzing enzymes of rats were investigated. Oxidative impairment in rats’ liver and kidney homogenates and the serum biomarkers of liver and kidney function tests were assessed. Results revealed that noodles mitigated the raised blood glucose levels in diabetic rats and notable decease was observed in the α-glucosidase and α-amylase activities. Similarly, the noodles enhanced the activities of antioxidant enzymes in liver and kidney homogenates, and reduced the TBARs levels. Noodles down regulated the serum alanine aminotransferase, aspartate transferase and alkaline phosphatase levels and up regulated the albumin levels. Shallot fortified noodles (10%) exhibited hypoglycemic effect, attenuate OS biomarkers, thereby hampering the complications of diabetes.
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Pharma-Food Congress
Functional Foods and Phytomedicines: an emerging nexus for Healthcare Management in Humans and Animal Husbandry