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Samaru Journal Of Agricultural Education

Year: 2016|   Volume No: 7|   ISSN: 0794 – 7860|   Page No: 


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Title:  Acceptability and Nutrient Composition of Three Dishes of Northern Nigeria
A. Z. MOHAMMAD, *M. A. ABUBAKAR, AND **H. DIKKO,

DEPT. OF VOC. AND TECH. EDUCATION, FACULTY OF EDUCATION, ABU, ZARIA NATIONAL AGRICULTURAL EXTENSION AND RESEARCH LIAISON SERVICES (NAERLS), AHMADU BELLO UNIVERSITY (ABU), ZARIA.

ABSTRACT

The study was conducted as an attempt to produce empirical data on the nutritive composition and general acceptability of three traditional dishes from Northern Nigeria (Steamed Wheat Grits/Dashishi (SWGD), Hungry Rice Porridge/Fatenacha (HRPF) and Steamed Wheat Dough/Alkubus (SWDA)).Multiple research designs were adopted, which involvedlaboratory analysis andsensory evaluation of the dishes by a panel of 60 semitrained students. Proximate composition was determined using standard assay methods while minerals and vitamins estimate were done using wet extraction and the values were read in air atomic absorption spectrophotometer. Survey data collected were statistically analyzed using one way analysis of variance (ANOVA) and Tukkeys test was further used to determine the level of significant difference. The result of laboratory analysis showed that all the three dishes have high lipid (9.90 24.20%) and protein (3.50 7.00%) contents. The dishes are excellent sources of vitamins A (6. 48 - 17.10mg), B1(72.15 - 161.01mg), B2(19.78 - 380.62mg), B3(3.51mg), B6(119.63 - 368.71mg), and E (46.22 - 186.15mg).The result also showed appreciable amount of K (2.5066 2.5846ppm),Fe (0.238 -1.28ppm), Ca (0.098 0.3644ppm), Cr (0.0046 0.0261ppm).Results of sensory evaluation revealed general acceptability of all three dishes.

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