EFFECT OF COOKING ON THE NUTRITIVE VALUE OF SOME TRADITIONAL FOODS OF THE HAUSAS IN NORTHERN NIGERIA.
EFFECT OF COOKING ON THE NUTRITIVE VALUE OF SOME TRADITIONAL FOODS OF THE HAUSAS IN NORTHERN NIGERIA.
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Date
1978-12
Authors
OSINUBI, OLUBUNMI, ABIOLA
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Abstract
The three commonly consumed Hausa meals, danwake; tuwo dawa and
kuka soup and koko and kosai have been extensively studied. Analyses
for their proximate composition, vitamin content, mineral elements,
amino acid composition, calorie value, and nutritive value have been
carried out on the meals as sold in the local markets and as prepared
(with known proportions of ingredients) in the Laboratory i.e.
"Standard Meals".
All the meals were found to be inadequate in protein on an
average level of intake, but they (i.e. Standard meals) were able
to supply the daily requirements of vitamin B1, B2 and C if taken
together per day.
The Standard meals and market meals were adequate in
mineral elements although cooking was found to cause losses of minerals
and vitamins.
All the meals were deficient in sulphur amino acids and marginal
in tryptophan. Lysine was low in tuwo dawa and kuka soup and koko and
kosai.
Cooking danwake was found to bring about major losses in
sulphur amino acids, threonine, phenylalanine and tyrosine, while
the amino acid pattern of the other two meals were less affected.
(vii) (viii)
Attempts were made to establish the biological value of these
meals by carrying out feeding experiments using albino rats.
None or the meals at the level ingested could support optimum
growth of rats as compared with the balanced diet.
The digestibility of protein for danwake and tuwo dawa and
kuka soup was improved by cooking while that of koko and kosai was
reduced.
The calorie values of all the meals have been calculated and found
to be quite inadequate at normal levels of intake, hence more food must
be eaten to provide the necessary calories.
Some suggestions and recommendations were made on how to retain
most of the nutrients when cooking the meals.
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Keywords
EFFECT OF COOKING ON THE NUTRITIVE VALUE, EFFECT OF COOKING ON THE NUTRITIVE VALUE