tailieunhanh - Comparative analysis of food composition and mineral element levels of two locally prepared foods in Jigawa state Nigeria

The use of cereal grains as sources of food for man is well known. Different food products are obtained from grains based on the processing technique and the type of cereal employed. Although the causes of malnutrition are many and diverse, inadequate intake of foods and essential nutrients is a major contributory factor and yet this subject is poorly researched in many developing countries including Nigeria. This research was conducted in Jigawa State Nigeria. Were a total of 1,500 questionnaires were administered and 1,250 retrieved. Based on the analysed questionnaires, two representative samples of traditional foods which include Tuwon Masara (white maize) and Danwake were collected and transported to the laboratory for chemical food composition and mineral elements analysis. Standard procedures of AOAC were used to determine the carbohydrate content, crude protein, crude fat, ash, moisture content, total fiber, energy (kcal), glycosides, oxalate, phytate, tannin, total phenol as well as some micro and macro elements. From the result obtained, Tuwon masara was found to have a high percentage of both chemical food composition and mineral elements than Danwake. With respect to standard by Recommended Dietary Allowance (DRA) of Food and Agricultural Organization (FAO), both foods have high chemical food composition but lower mineral element levels. | Comparative analysis of food composition and mineral element levels of two locally prepared foods in Jigawa state Nigeria

• Sinh học
• Comparative analysis
• Food composition
• Mineral level
• Food composition and mineral element levels
• Locally prepared foods
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