ABSTRACT

Overweight has become a major challenge in our community, and it is a risk factor to some diseases and such diseases can lead to death there by reducing the number of productive and active group of the country and also in the bead to reduce weight, some people tend to use supplements and drugs, but once they stop they tend to gain more weight than the initial weight. A Patibro recipe was developed to provide a solution to the afore mentioned problem. The study carried out was on development of recipes from local foods for weight reduction among adult females in Kogi state. The objectives of the study was to formulate a weight reduction recipe based on calorie level of selected commodities, determine the anthropometric status of female adults with their parity level, determine the meal pattern of the female adults, assess the body mass index of the respondents with their age differences, evaluated the proximate composition of the developed recipe, prepared meals using the formulated recipe, determined the effect of the meal after seven days on selected respondents. Nine research questions were raised and answered in consonance with the purpose of the study and five null hypotheses were also formulated and tested at 0.05 level of significance. Survey and experimental research design was adopted for the study. The study was carried out in Kogi State, which has three geo political zones two of which was used for the study. The population of the study was 408 overweight female adults in selected market and higher institutions in Kogi State. Multi stage sampling technique was used for the study, the sample for the study was 202 overweight female adults. Meals were prepared from the recipe and fed to selected respondents. Data obtained was statistically analyzed and computed using Statistical Package for Social Sciences (SPSS), version 20.0, descriptive statistics was used to analyse data in means, frequencies, and percentages for the objectives. Correlation was used to detect the relationship between BMI, and other variables. The acceptability of the meal was determined using real limit of numbers with 3.50 as the midpoint. The major findings were; that there was no significant relationship between the Body Mass Index and 6 socio-economic characteristics while there was a significant relationship between Body Mass Index, number of children and education. There was a higher increase in weight among married women compared to other categories, there was significant relationship between parity and Body Mass Index (P‹ 0.05), women with less number of dependence has higher weight than those with more number of dependence, age is significantly related to Body Mass Index (P‹ 0.05), Patibro recipe was accepted to a large extent when tested for its sensory characteristics, it also has a significant effect on the weight of selected respondents after seven days of consumption with the mean weight loss being 1.63kg, (3.63Ib). The trend of these results showed that there is need for nutrition advocacy, Seminars as well as campaign set up to accommodate all categories of women to enlighten them on importance of maintaining proper health, effect of junk food, warning signs of what is to come if proper health is not maintained.