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Medical institute detects non-native malaria vector in Nigeria

Director of Research and Head of the Malaria Research Group at NIMR, Dr Adeola Olukosi,
Director of Research and Head of the Malaria Research Group at NIMR, Dr Adeola Olukosi,

• Specie survives extremely high temperatures during dry season

The Nigerian Institute of Medical Research (NIMR) has confirmed the detection of a non-native malaria vector, Anopheles stephensi, in Nigeria, raising fresh concerns about emerging challenges to malaria control in the country.

The institute disclosed that the invasive mosquito species, which is not indigenous to Africa, was identified through national entomological surveillance and subsequently confirmed using molecular techniques at NIMR’s laboratories.

Speaking during the December media chat at the institute in Lagos, Director of Research and Head of the Malaria Research Group at NIMR, Dr Adeola Olukosi, explained that samples collected from Gombe State during routine surveillance were morphologically identified as Anopheles stephensi and brought to the institute for confirmatory analysis.

She said molecular sequencing of the ITS2 region showed that several of the samples were indeed the invasive vector, marking the first confirmed detection of the species in the country.

Olukosi described Anopheles stephensi as a highly competent malaria vector known to transmit both Plasmodium falciparum and Plasmodium vivax.
Unlike traditional African malaria vectors, which thrive mainly in rural settings, she noted that the species is adapted to urban, man-made environments, breeding in containers, tanks, and other clean-water systems. Its ability to survive extremely high temperatures during the dry season, when malaria transmission is usually low, she said, poses additional risks for sustained transmission.

She explained that the detection of the invasive mosquito underscores the importance of continuous surveillance, noting that Anopheles stephensi has previously caused significant public health challenges in countries such as Ethiopia, where its presence was initially not recognised. According to her, the species’ genetic background suggests resistance to multiple classes of insecticides, making it particularly difficult to control once established.

Beyond the discovery of the non-native vector, Olukosi reiterated that malaria remains Nigeria’s most persistent public health challenge, with the country carrying the largest absolute burden of malaria globally.

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She said Nigeria accounts for about 25 to 31 per cent of global malaria cases and deaths, with Plasmodium falciparum responsible for the most severe infections.

Malaria transmission, she added, remains highly heterogeneous across the country, ranging from perennial transmission in the south to seasonal outbreaks in the north.

She noted that malaria research is a core mandate of NIMR, particularly through its technical support to the National Malaria Elimination Programme (NMEP). According to her, sentinel surveillance and therapeutic efficacy studies coordinated by the institute play a critical role in monitoring the effectiveness of antimalarial drugs and guiding national treatment policies.

Olukosi, a molecular biologist, said that molecular surveillance conducted by NIMR helps predict emerging drug resistance before treatment failure becomes widespread. She disclosed that recent therapeutic efficacy studies conducted across multiple sentinel sites showed that currently recommended antimalarial drugs remain effective, with no immediate need for policy changes.

She also highlighted ongoing research into insecticide resistance, noting that entomological surveillance carried out with NMEP has shown that pyrethroid resistance in Nigerian malaria vectors is widespread and complex. This evidence, she said, has informed the shift towards long-lasting insecticide-treated nets that combine pyrethroids with other insecticides to improve effectiveness.

The researcher added that NIMR’s work extends beyond national borders through participation in regional and global collaborations, including the West African Network for TB, AIDS and Malaria and the Malaria Genomic Epidemiology Network. These partnerships, she said, are critical for tracking malaria evolution and resistance patterns across Africa.

She said the confirmation of Anopheles stephensi in Nigeria reinforces the need for sustained investment in surveillance, research and coordinated response and stressed that malaria elimination efforts in Nigeria must remain evidence-driven to prevent new threats from undermining existing gains.

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NUTRITIONAL VALUE OF BEANS AND WHY IT SHOULD BE CONSIDERED PROTEIN NOT CARBOHYDRATE DESPITE IT CARBOHYDRATE HIGH CONTENT.

Of recent I was engaged in a healthy conversation with my good friend Dunijir Gatama at Soul-Filled Restaurant in Talasse about whether beans should be classified as carbohydrate or protein or something else. As a Community Health Scientists and Public Health Expert I find it imperative to put this across for whoever cares:
Are Beans Carbohydrate?
According to Ansley Hill, RD, LD on February 25, 2020 — Medically reviewed by Atli Arnarson BSc, PhD
Many people find beans to be a delicious and nutritious addition to their meals. However, what’s frequently misunderstood is which food group they belong to. Like vegetables, beans are full of fiber, vitamins, minerals, and phytonutrients that promote your health. However, unlike most vegetables, beans offer a substantial amount of plant-based protein. This article tells you whether beans are vegetables, carbohydrate or protein or should be categorized as something else.
TECHNICALLY, BEANS ARE LEGUMES
Botanically, beans are classified into a group of plant foods known as legumes. All legumes are members of a family of flowering plants called Fabaceae, also known as Leguminosae. These plants produce fruits and seeds inside a pod. As legumes are nutritionally unique, they’re sometimes considered their own food group. However, they’re more frequently categorized with other plant foods like vegetables. The term “bean” refers to one category of legume seeds. Other categories include lentils, lupins, and peanuts. Common varieties of beans include:
Common beans: kidney, pinto, white, and navy beans
Soybeans: edamame and products like tofu and soy milk
Chickpeas: also known as garbanzo and used to make hummus
Peas: green, split-green, and split-yellow peas
Beans are plant foods known as legumes. Commonly consumed beans include kidney beans, navy beans, soybeans, and chickpeas.
Nutritionally, beans are famed as a rich source of protein, vitamins, minerals, and carbohydrates, including both soluble and insoluble fiber.
Here’s the nutrient content of a typical 1-cup (172-gram) serving of cooked black beans:
Calories: 227
Carbs: 41 grams
Protein: 15 grams
Fat: 1 gram
Fiber: 15 grams
Folate: 64% of the Daily Value (DV)
Potassium: 13% of the DV
Phosphorus: 19% of the DV
Magnesium: 29% of the DV
Iron: 20% of the DV
Though the exact nutrient content of beans varies depending on the type of bean and the soil in which they’re grown, most are particularly high in folate, iron, magnesium, fiber, and protein.
Like many vegetables, beans are rich in plant compounds known as phytonutrients, which may help prevent chronic disease. Research indicates that regularly eating beans and other pulses can significantly improve your overall diet quality. Because of their nutrient makeup and high fiber content, beans and other legumes are often classified as part of the vegetable food group. They may also be further categorized into the subgroup “starchy vegetables,” alongside potatoes and squash, due to their relatively high starch content compared with other types of vegetables.
Beans are nutrient dense with high fiber and starch contents. Thus, they’re frequently considered part of the vegetable food group. They may be further classified as a “starchy vegetable,” along with potatoes and squash. Part of the protein food group
Perhaps one of the most unique nutritional features of beans is their protein content. Unlike other types of vegetables, beans are often considered to be part of the protein food group, too. In fact, beans are a popular substitute for meat and other animal-based protein sources in vegetarian and vegan diets.
Beans are also one of the most affordable protein sources, making them an invaluable component of the global food supply. The United States Department of Agriculture (USDA) counts beans as part of both the vegetable and protein food groups. If they’re used for protein, 1/4 cup of beans (43 grams) is equal to 1 ounce of meat (28 grams) or other animal-based protein. Beans are usually ranked as a lower quality source of protein compared with animal-based protein, as they lack one or more essential amino acids. Essentially, this means that, compared with animal-based protein, you need to eat more servings of beans — in combination with other plant-based protein sources — to meet your daily amino acid and protein needs.
Beans are also included in the protein food group because they supply a significant amount of amino acids. They’re often used as a meat substitute in vegetarian and vegan diets.
THE BOTTOM LINE
Though technically a separate food group known as legumes, beans are very similar to vegetables due to their high fiber, vitamin, mineral, and health-promoting phytonutrient content.
Yet, they’re unique to most vegetables, as they’re also quite rich in protein. Essentially, beans may be considered a legume, protein, or vegetable. Regardless of which category you place them in, regularly consuming beans and other legumes can contribute to a healthy, balanced diet. Last medically reviewed on February 25, 2020.
NUTRITION
9 Healthy Beans and Legumes You Should Try
Written by Lizzie Streit, MS, RDN, LD and Ruairi Robertson, PhD — Medically reviewed by Kim Rose-Francis RDN, CDCES, CNSC, LD, Nutrition — Updated on May 4, 2022
Chickpeas
Lentils
Peas
Kidney beans
Black beans
Soybeans
Pinto beans
Navy beans
Peanuts
Bottom line
Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. Commonly eaten around the world, they are rich sources of fiber and important vitamins and minerals.They’re also great sources of vegetarian protein. I love to incorporate beans into soups, tacos, salads, and other recipes. Beans and legumes have a number of health benefits. Eating more of them may help reduce cholesterol, decrease blood sugar levels, and increase healthy gut bacteria. Here are nine of the healthiest beans and legumes you can eat — and why they’re good for you.
Chickpeas Also known as garbanzo beans, chickpeas are a great source of fiber and protein.
One cup (164 grams) of cooked chickpeas contains (4Trusted Source):
Calories: 269
Protein: 14.5 grams
Fat: 4.25 grams
Carbohydrates: 45 grams
Fiber: 12.5 grams
Folate (vitamin B9): 71% of the Daily Value (DV)
Copper: 64% of the DV
Manganese: 73% of the DV
Iron: 26% of the DV
Many scientific studies show that beans and legumes, such as chickpeas, and hummus — which is primarily made from chickpeas — may provide a variety of health benefits
Chickpeas are particularly beneficial for reducing post-meal blood sugar and increasing insulin sensitivity when compared with other high carb foods. A small study found that eating a low sugar snack with hummus led to a 5% decrease in afternoon blood sugar levels compared with eating granola bars that had a higher sugar content. Eating hummus was also linked to reduced appetite and decreased snacking on desserts later in the day. Since chickpeas and other legumes are high in fiber and beneficial plant compounds, eating them may also help improve the composition of gut bacteria. Research in mice found that eating a chickpea-supplemented diet altered the structure of gut microbiota in a way that favored their health-promoting properties and helped strengthen the gut barrier. These results suggest that chickpeas may help protect against gut-related diseases. However, research is limited, and we need studies in humans before we can be sure how chickpeas may affect our gut health.
Chickpeas are a great source of fiber, and they’re also low in calories. Eating them may help reduce blood sugar and improve gut health.

Lentils are a great source of vegetarian protein and can be a good addition to soups and stews. One cup (198 grams) of cooked lentils contains:
Calories: 230
Protein: 17.9 grams
Fat: 0.752 gram
Carbs: 39.8 grams
Fiber: 15.6 grams
Thiamine (vitamin B1): 30% of the DV
Folate (vitamin B9): 90% of the DV
Copper: 55% of the DV
Iron: 37% of the DV
Zinc: 23% of the DV
Lentils are one of the most iron-rich legumes. Iron is a trace mineral that your body needs to make hemoglobin, a protein in the blood that transfers oxygen.
Adding lentils to meals to boost iron intake may be especially helpful for vegans and vegetarians, since they may be at an increased risk of iron deficiency anemia. Similarly to chickpeas, lentils can also help reduce blood sugar. In a study that included 48 healthy adults, replacing half of the carbs from rice or potatoes with carbs from cooked lentils at a meal led to significant decreases in post-meal blood sugars compared with eating rice or potatoes alone.
Another study in more than 3,000 people found that those with the highest intake of lentils and other legumes had the lowest rates of diabetes.
Finally, lentil sprouts may also help heart health by reducing low density lipoprotein (LDL or “bad”) cholesterol and increasing high density lipoprotein (HDL or “good”) cholesterol
As such lentils are a great source of vegetarian protein and iron. Eating them may reduce blood sugar levels compared with some other foods that are high in carbs.
Soybeans are commonly consumed in Asia in a number of different forms, including tofu. They have many different health benefits.
One cup (172 grams) of cooked soybeans contains:

Calories:296
Protein: 31.3 grams
Fat: 15.4 grams
Carbs: 14.4 grams
Fiber: 10.3 grams
Riboflavin (vitamin B2): 38% of the DV
Folate (vitamin B9): 23% of the DV
Vitamin K: 28% of the DV
Iron: 49% of the DV
Manganese: 62% of the DV
Phosphorus: 34% of the DV
In addition to these nutrients, soybeans contain high levels of antioxidants called isoflavones, which are responsible for many of their health benefits.There is a lot of evidence that appears to suggest that consuming soybeans and their isoflavones is associated with a reduced risk of cancer. However, many of these studies are observational, meaning the participants’ diets weren’t controlled, so there could be other factors affecting the risk of cancer.
A large study combining the results of 21 other studies found that eating high amounts of soybeans was associated with a 15% lower risk of stomach and other gastrointestinal cancers. Soybeans’ effective appear especially significant in women.
Many of these benefits may be due to the fact that soy isoflavones are phytoestrogens. That means they can mimic the effect of the hormone estrogen in the body, which tends to decline during menopause. Research suggests that taking isoflavone supplements during menopause may help reduce hot flashes and prevent loss of bone mineral density. Dietary isoflavone consumption from soy may also help reduce heart disease risk in women.
In a nutshell soybeans and the antioxidants they contain may help reduce the risk of certain cancers, decrease risk factors for heart disease, and reduce menopausal bone density loss.
Finally, with this little researchs article I believe and I hope it will go a long way in solving the mystery behind beans but one thing that is peculiar with beans is that their is no harm in eating it. Thanks for reading to the end

TERRORS NOT DEMONIC
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