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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 2646-2656
DOI: https://doi.org/10.20546/ijcmas.2019.801.278


Comparative Analysis of Food Composition and Mineral Element Levels of Two Locally Prepared Foods in Jigawa State Nigeria
Fatima Ibrahim Baiwa1, Abdulhadi Yakubu1*, Garba Uba Kanya1, Salisu Ahmed1 and Shuaib Nasir Halliru2
1Deparment of Science Laboratory Technology, College of Science and Technology, Jigawa State Polytechnic Dutse, Nigeria
2Department of Biology, Sa’adatu Rimi College of Education Kumbotso, Kano Nigeria
*Corresponding author
Abstract:

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. This may be attributed to lack of standard procedure on the actual amount of nutrients for the local populace.


Keywords: Comparative analysis, Food Composition and Mineral level
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How to cite this article:

Fatima Ibrahim Baiwa, Abdulhadi Yakubu, Garba Uba Kanya, Salisu Ahmed and Shuaib Nasir Halliru. 2019. Comparative Analysis of Food Composition and Mineral Element Levels of Two Locally Prepared Foods in Jigawa State Nigeria.Int.J.Curr.Microbiol.App.Sci. 8(1): 2646-2656. doi: https://doi.org/10.20546/ijcmas.2019.801.278