EFFECT OF COOKING ON THE NUTRITIVE VALUE OF SOME TRADITIONAL FOODS OF THE HAUSAS IN NORTHERN NIGERIA.

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dc.contributor.authorOSINUBI, OLUBUNMI, ABIOLA
dc.date.accessioned2015-06-10T10:54:37Z
dc.date.available2015-06-10T10:54:37Z
dc.date.issued1978-12
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6628
dc.language.isoenen_US
dc.subjectEFFECT OF COOKING ON THE NUTRITIVE VALUEen_US
dc.subjectEFFECT OF COOKING ON THE NUTRITIVE VALUEen_US
dc.titleEFFECT OF COOKING ON THE NUTRITIVE VALUE OF SOME TRADITIONAL FOODS OF THE HAUSAS IN NORTHERN NIGERIA.en_US
dc.typeThesisen_US
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