Proximate and Mineral Composition of Traditional, Composite Foods Consumed in Rural Areas of Bauchi State, Nigeria

Abstract Objectives High levels of stunting (49.1%), underweight (29.9%) and anemia (70.4%) are common in children <5 years of age in northeastern Nigeria. The nutritional composition of diets fed in the home is of prime importance for the anthropometric and micronutrient status of children. Yet there is paucity of data on the nutrient profile of numerous foods that are part of traditional diets in northeastern Nigeria. This study evaluated the proximate and mineral content of 31 traditional, composite foods consumed in Bauchi state, Nigeria. Methods Proximate analysis was conducted via a modified version of the AOAC International (2006) method. Iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) concentrations were determined from samples by atomic absorption spectrophotometry. Results Of three types of danwake (cooked cereal dough balls/dumplings), danwake wake da dawa (beans with sorghum) had the highest protein (4.78%). Danwake gujia da masara (Bambara nuts with maize) had the greatest Fe (3.97 mg), with Zn (1.20 mg) and Cu (0.28 mg)/100 g). Dambun tsakin masara (maize grits, peanut cake and spinach) had the highest protein (9.12%) of five types of dambu (granulated cereal dumplings). Per 100 g of dambu, Fe (6.01 mg), Zn (1.57 mg), Cu (0.31 mg) and Ca (89.64 mg) of dambun gero da zogale (millet, moringa and peanut cake) was the highest. Of nine soups, miyan kubewa (okra) was lowest in protein (1.90%), while miyan karago (peanut cake) was highest in protein (11.40%), with Fe, Zn and Cu (5.49, 1.30 and 0.33 mg, respectively). Shredded, fried, mutton (dambun naman rago) and soy curds (awara) were excellent sources of protein (49.31% and 16.86%), Fe (9.20 and 8.32 mg), Zn (7.54 and 1.72 mg), and Ca (138.76 and 52.40 mg)/100 g). Of ten cereal puddings, paps and porridges, chanchangan dawa (sorghum, beans and peanut) and danmalele [maize and palm oil pap (used as a weaning food], had the highest (6.43%) and lowest (1.22%) protein, respectively. Porridge made from leftover pudding crust (gwaten kanzo) was high in Fe (3.12 mg/100 g). Conclusions Foods prepared with two different legumes in addition to cereals, were the richest sources of protein and micronutrients compared to other mixtures. Peanut cake and soy curds are cheap sources of protein and minerals, which can improve diets in northern Nigeria, when combined with starchy staples. Funding Sources This study was funded by Oxfam LINE Project, Bauchi.

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Diversity in proximate analysis of tubers of some African yam bean (Sphenostylis stenocarpa) (Hochst Ex. A. Rich.) Harms (Fabaceae) accessions

Journal of Applied Sciences and Environmental Management ◽

10.4314/jasem.v24i10.12 ◽

2020 ◽

Vol 24 (10) ◽

pp. 1787-1793

Author(s):

T.E. Konyeme ◽

B.L. Nyananyo ◽

F.B.G. Tanee

Keyword(s):

Moisture Content ◽

Clustering Analysis ◽

Mineral Content ◽

Principal Component ◽

Proximate Analysis ◽

Crude Fibre ◽

African Yam Bean ◽

Livestock Feeds ◽

Proximate And Mineral Composition

This study was carried out to determine the proximate and mineral composition of fresh tubers of 17 African Yam Bean (AYB) accessions. Standard analytical procedures were adopted in the determination of bioactive compounds in the tubers of the different accessions. Data were subjected to descriptive statistics, principal component and clustering analysis. Ash content ranged between 4.59-9.99%, Carbohydrate (46.59-66.52%), Crude fibre (6.93-12.13), Fat (1.06-4.04%), Moisture content ranged between 11.36-21.91% and Protein (4.91-14.50%). The range of mineral content evaluated were: Calcium (1.53-5.82), Copper (10.59-44.93), Iron (63.52-240.48), Magnesium (0.59-2.26), Manganese (42.25-160.01), Nitrogen (0.75-2.23%), Potassium (1.34-5.08), Sodium (0.05-0.22) and Zinc (28.24-106.93. The proximate variables in the tubers significantly (P<0.05) distinguished the 17 AYB accessions. Three distinct clusters were visible. The seven accessions in cluster I had the highest protein, carbohydrate and moisture content. Cluster II had the least mineral content. Accessions with the highest fat and mineral content were grouped in cluster III. Food, nutritional and medicinal values inherent in AYB tubers is high and promising, its utilization in human and livestock feeds is greatly encourage. Keywords: Accessions, African yam bean, diversity, proximate analysis, tubers

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Characterization of Traditional Foods and Diets in Rural Areas of Bauchi State, Nigeria: Analysis of Nutrient Components

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2021/v13i730432 ◽

2021 ◽

pp. 1-16

Author(s):

Mercy E. Sosanya ◽

Jeanne H. Freeland-Graves ◽

Ayodele O. Gbemileke ◽

Funke F. Adeosun ◽

Folake O. Samuel ◽

...

Keyword(s):

Protein Content ◽

Rural Areas ◽

Protein Composition ◽

Nutritional Composition ◽

Traditional Foods ◽

Healthy Diets ◽

Good Nutrition ◽

Peanut Cake ◽

Women And Children

Objectives: Bauchi is one of the 36 states in Nigeria, the seventh most populous country in the world. This area has the second highest prevalence of thinness among women; with unacceptably high proportions of children 0 – 5 years being stunted. Household dietary intake is believed to be an underlying factor for this nutrition situation. Determination of the nutritional composition of traditional foods is essential in order to evaluate the dietary drivers of undernutrition, and to design interventions to promote sustainable, healthy diets. Yet data on the nutritional composition of traditional foods are lacking. Thus, this study measured the proximate and mineral composition of 31 traditional, composite foods consumed in Bauchi State, Nigeria. Methods: Proximate analyses and assays for iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) were conducted according to methods stipulated by AOAC International. Results: The protein content (9.12%) of dambun tsakin masara da alaiho (maize grits and spinach) and the Ca, Fe and Cu concentrations (89.64 mg, 6.01 mg and 0.31 mg per 100 g, respectively) of dambun gero da zogale (millet and Moringa) were the greatest among granulated dumplings. Danwake wake da dawa (cowpea and sorghum) had the greatest protein composition (4.78%) while danwaken gujiya da masara (Bambara nut and maize) had the highest Fe, Zn and Cu concentrations (3.97 mg, 1.20 mg and 0.28 mg, respectively) per 100 g of cooked dough balls. Miyan karago (powdered peanut cake soup) had the greatest protein concentration (11.40 %) per 100 g of soup. Among cereal paps, puddings and porridges, Chanchangan dawa (sorghum, peanut and beans porridge) had the highest protein content (6.43%). Of all foods analyzed, dambun naman rago (shredded, fried mutton) and awara (spicy, fried tofu) were richest in protein (49.31% and 16.86%) and iron (9.20 and 8.32 mg/100g), respectively. Conclusion: Traditional foods with good nutrition profiles are available to support adequate nutrition of women and children in rural households in Bauchi State, despite widespread undernutrition.

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Production of Flavoured Weaning Food From Germinated Sorghum (sorghum bicolor) Mushroom (Pleutorus ostreatus) (P11-077-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz048.p11-077-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Fowotade Kujore ◽

Immaculata Banjoko

Keyword(s):

Moisture Content ◽

Nutritional Quality ◽

Proximate Analysis ◽

Nutrition Status ◽

Weaning Food ◽

Overall Acceptability ◽

Funding Sources ◽

Sorghum Flour ◽

Weaning Foods ◽

Hedonic Scale

Abstract Objectives To improve the nutrition status of weaning food. Methods The sorghum was soaked for 4 hours, germinated for 72 hours at ambient temperature for 3 days. The mushroom was cultivated for 21 days using cocoa waste as the substrate. The flush was harvested and processed into flour. The harvested mushroom was blanched, drained, cleaned and cut into pieces for easy drying, spread over tray, dried using a dryer. The flour was blended in ratio 80:20 sorghum to mushroom, 70:30 mushroom to sorghum, 60:40 sorghum to mushroom and 50:50: sorghum to mushroom which were coded as AAA, BBB, CCC and DDD respectively. Results Proximate analysis was carried out on the blended flour, the protein ranges from 12.40% to 15.61%, the protein increases as the mushroom content increases in the sample. Sample AAA has 12.40% protein, BBB has 13.62%, CCC has 15.61% with the exception of sample DDD where the value of protein decreased. Moisture content ranges between 7.94%-8.96%. Sample AAA has the lowest moisture content while sample DDD has the highest, 8.96%. Carbohydrate ranges between 64.21% to 54.51%, it decrease as sorghum flour decreases. Sample AAA has the highest carbohydrate content of 64.21%. Sensory evaluation by 20 mothers who are familiar with commercial brand weaning food. It was evaluated for aroma, flavour, taste, color and overall acceptability of the product using 9.hedonic scale. Sample BBB was widely accepted by the panelist which was 30% mushroom and 70% sorghum and the commercial brand based on the fact that the panelists are familiar with it. Conclusions The weaning food produced based on germination of sorghum, oyster mushroom has improved the nutritional quality, Mushroom is a source of protein which can be used to complement cereals in the formulation of weaning foods. Funding Sources self funded.

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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽

10.3390/foods_2020-07690 ◽

2020 ◽

Vol 70 (1) ◽

pp. 73

Author(s):

Anna Judith Perez-Baez ◽

Juan Pedro Camou ◽

Martin Valenzuela-Melendres ◽

Raquel Lucas-Gonzalez ◽

Manuel Viuda-Martos

Keyword(s):

Meat Product ◽

Control Sample ◽

Proximate Analysis ◽

Nutritional Composition ◽

Meat Industry ◽

Hibiscus Sabdariffa ◽

High Fat ◽

Physico Chemical ◽

Residual Nitrite ◽

Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

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Effects of Fermentation on the Nutritional Composition, Mineral Content and Physical Characteristics of Banana Leaves

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/596/1/012089 ◽

2020 ◽

Vol 596 ◽

pp. 012089

Author(s):

Khairiyah Mat ◽

Hanani A. Taufik ◽

Nor D. Rusli ◽

Che H. Hasnita ◽

Syed M. Al-Amsyar ◽

...

Keyword(s):

Mineral Content ◽

Nutritional Composition ◽

Physical Characteristics ◽

Banana Leaves

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Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽

10.26656/fr.2017.5(4).123 ◽

2021 ◽

Vol 5 (4) ◽

pp. 191-202

Author(s):

N.T. Petkova ◽

V.T. Popova ◽

T.A. Ivanova ◽

N.N. Mazova ◽

N.D. Panayotov ◽

...

Keyword(s):

Mineral Content ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Nutrient Content ◽

Nutritional Composition ◽

Cellulose Content ◽

South American ◽

Physalis Peruviana ◽

High Nutrient ◽

Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

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Comparative Study on the Nutritional and Antioxidant Components of Fruit Parts of Citrullus lanatus

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1130317 ◽

2020 ◽

pp. 39-51

Author(s):

Stanley Kanayochukwu Nnenne ◽

Kingsley Ikechukwu Ubaoji ◽

Uchechukwu Chibuzo Ogbodo ◽

Victor Henry Azubuike Enemor ◽

Adebayo Afees Oladejo

Keyword(s):

Citrullus Lanatus ◽

Antioxidant Properties ◽

Reducing Power ◽

Proximate Analysis ◽

Nutritional Composition ◽

The People ◽

Dpph Scavenging Activity ◽

Student’S T ◽

Dpph Scavenging ◽

Student’S T Test

Aim: Citrullus lanatus is a fruit widely consumed for its pulp though incompletely, as its other parts (seed and rind) are discarded and may possibly offer bioactive compounds involved in ameliorating certain disease conditions. Hence, this study aimed at comparatively investigating the nutritional composition and antioxidant properties of the seed, pulp and rind of C. lanatus so as to inform the inclusion of these different parts into the fare of the people. Methodology: Standard analytical methods of Association of Official Analytical Chemists were used to determine proximate, phytochemical, vitamin, mineral and antioxidant aspects of the fruit parts. The results were analyzed using Student’s t-test at .05. Results: The proximate analysis showed a high moisture value in the pulp (93.34 +/- .82) followed by the rind (77.11 +/- 3.44) and the seed (10.00 +/- .48). High crude protein and fiber contents were both noted in the seed followed by the rind and pulp. Mineral determinations revealed potassium to be abundant in the rind (452.31mg/kg) than the seed (305.7mg/kg) and the pulp (100.5mg/kg), followed by calcium occurring more in the rind (292.61mg/kg) than in the pulp (257.21mg/kg) and seed (227.45mg/kg) and then manganese being the least concentrated among the minerals. The investigated phytochemical principles revealed the highest concentration of cardiac glycosides in the seed (14.82 +/- .66) than the rind (1.95 +/- 0.80) and pulp (1.10 +/- 0.17), followed by saponins occurring most in the rind (12.05 +/- 3.91) than the seed (10.17 +/- 0.63) and pulp (.13 +/- .01). The seed had the highest DPPH scavenging activity followed by the rind and pulp respectively. The seed also showed a higher reducing power and lipid peroxidation capacities than the other fruit parts suggesting a potent property for antioxidant activity in the fruit parts of C. lanatus. Conclusion: The findings imply that both seed and rind of C. lanatus can be good sources of nutritional, phytochemical and antioxidant components in addition to the pulp which is commonly consumed and these may be implicated in management of certain diseases with further evidential research.

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Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

Earthline Journal of Chemical Sciences ◽

10.34198/ejcs.5121.127136 ◽

2020 ◽

pp. 127-136

Author(s):

Oyetade Joshua Akinropo ◽

Bello Lukman Abidemi ◽

Adesiyan Blessing Adedayo

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Crude Protein ◽

Proximate Analysis ◽

Nutritional Composition ◽

The Other ◽

Mineral Analysis ◽

Crude Fibre ◽

Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

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Comparative studies on the effect of processing methods on the nutritional value of Basella alba, Talinum triangulare, Celosia argentea, Amaranthus hybridus and Gnetum africanum leaves

GSC Advanced Research and Reviews ◽

10.30574/gscarr.2021.6.3.0025 ◽

2021 ◽

Vol 6 (3) ◽

pp. 044-052

Author(s):

Tawakaltu Abdulrasheed-Adeleke ◽

Samson Onuche-Ojo Shaibu ◽

Abdulhakeem Rotimi Agboola ◽

Rabiat Unekwu Hamzah ◽

Muhammad Haruna Garba

Keyword(s):

Proximate Analysis ◽

Nutritional Composition ◽

Appreciable Amount ◽

Amaranthus Hybridus ◽

Processing Methods ◽

Basella Alba ◽

Preservation Method ◽

Celosia Argentea ◽

Talinum Triangulare ◽

Β Carotene

The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p < 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p < 0.05) the carbohydrate and protein contents of all the leaves (79.92 % & 7.51 % respectively in Basella alba, 66.74 % & 12.09 % respectively in Amaranthus hybridus, 82.56 % & 10.07 % respectively in Celosia argentea, 70.77 % & 13.05 % respectively in Gnetum africanum and 89.12 % & 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.

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