Some aspects of nutritive quality of some maize-based traditional convenience foods

Oloyo, Raheem Adisa (1999) Some aspects of nutritive quality of some maize-based traditional convenience foods. In: Proceedings of the 23rd Nigerian Institute of Food Science and Technology Conference, Abuja Nigeria.

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Abstract

Seventeen traditional convenience foods (Langbe, Guguru, Tanfirin, Aadun, Tuwo massara, Nni Oka, Ukpo Oka, Kokoro, Kunu massara, Kunu-da-nono, Abari (Ekuru), Kango, Abodo, Akamu (Ogi), Agidi (Eko), Agidi-jollof, and Kanjika) well known and cherished by the inhabitants of cosmopolitan cities of Nigeria were prepared and evaluated for proximate composition and gross food energy values. Variability in the nutrient composition results (4.16-15.97% crude protein, 8.54-45.78% fat, 0.34-7.33% crude fibre, 0.18-3.54% ash, and 54.52-83.62% carbohydrate) and energy values (402.76-585.26 Kcal/100g) indicated significant (P>0.05) processing effect on the nutrient composition and energy value of the cereal grain. Also, variability in the nutrient densities of the foods resulted in nutritional imbalance in the percentage contribution of nutrients to total calorie supplied by the foods. Implication of the imbalance on the nutritional status of consumers and the remedy were discussed

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Q Science > Q Science (General) Q Science > QK Botany
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Dr J. Soyemi
Date Deposited:	23 May 2020 10:33
Last Modified:	23 May 2020 10:33
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/234

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