Articles

Improving Hemoglobin Level with Increasing Copper, Cobalamin, and Iron Intake of Pregnant Women

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Over the past five years, there has been a dramatic increase in anemia problems among pregnant women in Indonesia. Almost half (48.9%) of pregnant women in Indonesia have anemia. Further research is needed to explore the role of additional nutritional deficiencies that cause anemia in Indonesia, apart from iron deficiency. The aim of this research was to determine the characteristics and nutrient intakes affecting pregnant women’s hemoglobin levels. A cross-sectional study was carried out from May to October 2019 on 60 pregnant women at Public Health Center Kebon Jeruk, Jakarta. The independent variables were pregnant women’s characteristics, intake of energy, protein, folate, vitamin B6, B12 (cobalamin), C, E, iron, copper, and calcium. The dependent variable was hemoglobin level. Multiple regression using dummy variables was used for multivariate analysis. The average age is 28.3+5.5 years old, with no mothers being of risky age. The average hemoglobin (Hb) level is 11.5+1.4 g/dL. The majority of women are in their third trimester (42%). The variables that significantly affect hemoglobin levels are the intake of iron, vitamin B12, and copper. Increasing the intake of iron, vitamin B12, and copper effectively improves hemoglobin levels among pregnant women. It is recommended to provide iron tablets in multi-nutrient form, and further research is needed for its effectiveness.

The Growth and Development of Iron Works and its Contributions to Economic Emancipation in Yola-Adamawa Emirate

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This paper gives general account of iron work industry (Blacksmithing) in Adamawa emirate, which have been an integral subsector of the manufacturing agricultural, domestic tools and indigenous weapons. Smithing is the act of turning mined ores into useful metal objects. There are two parts of smithing: smelting and forging. Smelting means using a furnace to convert ores into metal bars. Forging means hammering metal bars on anvil to make weapon pieces of armour, dart tips and more. The industry contributes to the growth and development of commercial activities and livelihood of the people of Yola (Adamawa) and their neighbours. It is worthy to note that the history of iron work activity in Yola shows the evolution and exposed the region in the face of wider world with its technological advancement. The paper adopted both primary and secondary sources of data collection because many researches undertook in the region were mostly focused on socio-political than economic history of the region especially on iron work industry which was neglected. Therefore, research on iron works should give light on the activities of blacksmithing in Yola area and its significant to the economic growth and development of the area.

Development of Instant Dokla Mix Blended with Dehydrated Carrot Powder

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This study presents the Development of Instant Dhokla mix blended with dehydrated carrot powder. Dhokla is a vegetarian food originating from Gujarat, India. It can be eaten for breakfast, as a main course, as a side dish or as a snack and is usually tangy and slightly sweet in taste. Carrot is one of the nutritious and economical vegetable. To extend carrot’s utilization during offseason, carrot was oven-dried at 50 ºC for 4-5 hours and powdered. The Dehydrated carrot   (Daucus carota L.) powder was blended at the levels of 10%, 20%, 30% and 40% in the Instant Dhokla mix powder. The best variation was identified to be the Sample C in which 30% Dehydrated carrot powder was blended in Instant Dhokla mix. It was identified by sensory analysis using five point hedonic scale by a group of 30 semi trained panel members. Vitamin A content was 5.4 mcg/100g in the standard instant Dhokla mix which increased to 9.2 mcg/100g in the Sample C and Iron content was 3.5mg/100g in the standard instant Dhokla mix which increased to 6.0 mg/100g in the Sample C. The mix underwent microbial analysis and shelf life analysis with the interval of one day for a period of one week that is on 1st day, 3rd day and 5th day respectively. The mix was stored in a Zip lock bag. The popularization of the Instant Dhokla mix blended with dehydrated carrot powder was done among school going children by briefing on its significance, functional properties, nutritional  aspects  and health benefits with the help of  a questionnaire and analyzing their responses.