ABSTRACT
Baking is a method of cooking food that uses dry heat, normally in an oven, but can be done in hot ashes or om hot stones. In this study, Red blood cells (RBC), Haemoglobin (Hb), Haematocrit (HCT), Mean cell volume (MCV), Mean cell haemoglobin (MCH), Mean cell haemoglobin concentration (MCHC), Red cell distribution width (RDW), Platelet count, (PLT), Plateletcrit (PCT),White blood cells (WBC), Lymphoctes (Lymph) and Neutrophil (Neu) were determined in manual baking workers in Calabar metropolis. Sixty (60) baking workers were enrolled for this study as subjects while fifty (50) automated baking workers were enrolled as controls. Samples were analysed using automated haematology analyzer (HB7501), while blood film was used to examine the blood cells morphology. Results of this study show that the mean ± SD of RBC and MCHC for manual baking workers was significantly elevated (5.21 ± 0.64 (× 1012 and 58.90 ± 84.95 g/l) respectively when compared with the control group (4.80 ± 0.89 (× 1012 and 33.28 ± 1.41 g/l). However, there was a significant decrease in the mean ± SD of MCH, WBC and Lymphocytes for manual baking workers (26.65 ± 2.11 pg, 3.86 ± 1.36 × 109 and 1.80 ± 0.56 × 109) respectively when compared with the control; group (28.68 ± 1.86 pg, 4.69 ± 1.00 × 109 and 2.20 ± 0.66 × 109) respectively. There was a statistical significant difference in the red blood cell morphology of the analysed bakers. None of the automated baking workers had microcytic hypochromic cells unlike the case subjects, all the workers; 5 (100%) had it. There was a significant difference in the platelet morphology of the bakers as all automated bakers had normal platelet morphology while eight (8) of the manual baking workers had a reduced platelet morphology. However no statistical difference was found in the white blood cell morphology amongst bakers. In conclusion, heat stress significantly affects some haematological parameters of manual baking workers. As such, much attention should be shifted to the effect of continued exposure of these workers to excess temperature on their haematological parameters.
TABLE OF CONTENTS
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENTS
LIST OF TABLES
CHAPTER ONE: INTRODUCTION
1.1 Background Of Study
1.2 Statement Of The Problem
1.3 Aim
1.4 Objectives
1.5 Research Question
1.6 Research Hypothesis
1.7 Justification of the Study
CHAPTER TWO: LITERATURE REVIEW
2.1 Baking In Ancient Time (Manual)
2.2 Commercial Baking (Automated)
2.3 Equipment
2.4 Foods And Techniques
2.5 Process Of Baking
2.6 Cultural And Religious Significance
CHAPTER THREE: MATERIALS AND METHODOLOGY
3.1 Study Design
3.2 Study Location
3.3 Subjection Selection
3.4 Inclusion Criteria
3.5 Exclusion Criteria
3.6 Sample Size Calculation
3.7 Sample Collection
3.8 Methods (Manual)
3.8.1 Haemoglobin Estimation (Cynamethaemoglobin Method)
3.9.2 Packed Cell Volume (Microhaematocrit Method)
3.9.3 Total White Blood Cell Count (Manual Haemocytometry Method)
3.9.4 Preparation Of Thin Blood Film
CHAPTER FOUR: RESULTS
CHAPTER FIVE:
5.0 Discussion
5.1 Conclusion
5.2 Recommendations
5.3 Contribution to Knowledge
References
