Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria

Quadri J. A.; Ojure M. A.; Edun B. T.

doi:doi:10.11648/j.ijnfs.20170604.15

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Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria

Quadri J. A., Ojure M. A., Edun B. T.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)

Received: 12 June 2016 Accepted: 22 June 2016 Published: 12 July 2017

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Abstract

The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, ‘Ata Paki’ contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B₂ in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for “atomboro” was rated 75, 65 and 85 percent while “tutu” rated 60, 80 and 65 percent and “ata-paki” rated 70, 70, 60 percent respectively which shows that “atomboro” is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI	10.11648/j.ijnfs.20170604.15
Page(s)	175-180
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Nutrient Composition, Sensory Evaluation, Standardization

References

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[2]	Sharma, S., Cao, X., Gittelsohn, J., Ethelbah, B. and Anliker, J. (2008) ‘Nutritional composition of commonly consumed traditional Apache foods in Arizona’, International Journal of Food Sciences and Nutrition, 59 (1), pp. 1–10.
[3]	Achinewhu, S. C, Ogbonna C. C, Hart, A. D. (1995), ‘Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food’, Plant Foods Hum Nutr., Vol 48, Pp. 341-348.
[4]	Andrade, P. D., de Mello, H. M., França, J. A., & Caldas, E. D. (2013). Aflatoxins in food products consumed in Brazil: a preliminary dietary risk assessment. Food Additives & Contaminants: Part A, 30 (1), 127–136.
[5]	Hartley, J., (2008). Chemical Additives and Their Effects on Children. Natural News Network Safe food, (2014); Nutrition and Healthy Eating. http://www.safefood.eu/Professional/Research/Nutrition.aspx.
[6]	Gorny, R. J., Cifuentes, A. R. Hess-Pierce, B. and Kader, A. A. (2000). Quality changes in fresh cut pear slices as affected by cultivar, ripeness stage, fruit size and storage regime. J. Food Sci., 65: 541-544.
[7]	Gaggat, P, Sethi, N and Singh, K. (2014) ‘Standardisation, Organoleptic Evaluation and Biochemical Evaluation of Recipes Using Oats and Flax Seed. International Journal of Food And Nutritional Science’ Vol. 3, Iss. 1.
[8]	AOAC (2000): Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists International. Washington, DC, USA.
[9]	Finn, A and Louviere, J. J (1992). Determining the approporiate response to evidence of public concern: the case of food safety. Journal of Public policy and marketing. 11 (1), Pp 12-25.
[10]	Fieldhouse P. (1995); Food and Nutrition: Customs and Culture. London: Chapman and Hall.
[11]	Bhatia, B. M (1985). Food security in South Asia. New Delhi: Oxford & IBH Publishing Co.
[12]	Mojekwu C. C and Anyafulu A. M (2014) Analysis of Nutritional Composition and Acceptability of Selected Fast Foods and Standardized Indigenous Dishes in Nigeria Research Journal in Organizational Psychology & Educational Studies 3 (6) 415-418.
[13]	Muhimbula, H. S., Issa-Zacharia, A., & Kinabo, J. (2010). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African Journal of Food Science. 5 (1) pp 26-31.
[14]	Ojofeitimi, E. O. (2009); Vitamins and minerals in principles and practice of nutrition for public health practitioners. Nonesuchhouse Publishers, Ibadan, Nigeria, pp 32-49.

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Quadri J. A., Ojure M. A., Edun B. T. (2017). Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. International Journal of Nutrition and Food Sciences, 6(4), 175-180. https://doi.org/10.11648/j.ijnfs.20170604.15

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ACS Style

Quadri J. A.; Ojure M. A.; Edun B. T. Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. Int. J. Nutr. Food Sci. 2017, 6(4), 175-180. doi: 10.11648/j.ijnfs.20170604.15

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AMA Style

Quadri J. A., Ojure M. A., Edun B. T. Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. Int J Nutr Food Sci. 2017;6(4):175-180. doi: 10.11648/j.ijnfs.20170604.15

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@article{10.11648/j.ijnfs.20170604.15,
  author = {Quadri J. A. and Ojure M. A. and Edun B. T.},
  title = {Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {175-180},
  doi = {10.11648/j.ijnfs.20170604.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.15},
  abstract = {The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, ‘Ata Paki’ contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B2 in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for “atomboro” was rated 75, 65 and 85 percent while “tutu” rated 60, 80 and 65 percent and “ata-paki” rated 70, 70, 60 percent respectively which shows that “atomboro” is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.},
 year = {2017}
}

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TY - JOUR
T1 - Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria
AU - Quadri J. A.
AU - Ojure M. A.
AU - Edun B. T.
Y1 - 2017/07/12
PY - 2017
N1 - https://doi.org/10.11648/j.ijnfs.20170604.15
DO - 10.11648/j.ijnfs.20170604.15
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 175
EP - 180
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20170604.15
AB - The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, ‘Ata Paki’ contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B2 in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for “atomboro” was rated 75, 65 and 85 percent while “tutu” rated 60, 80 and 65 percent and “ata-paki” rated 70, 70, 60 percent respectively which shows that “atomboro” is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.
VL - 6
IS - 4
ER -

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Author Information

Quadri J. A.

Department of Nutrition and Dietetics, Ogun State College of Health Technology, Ilese- Ijebu, Ogun State, Nigeria
Ojure M. A.

Department of Nutrition and Dietetics, Ogun State College of Health Technology, Ilese- Ijebu, Ogun State, Nigeria
Edun B. T.

Department of Nutrition and Dietetics, Ogun State College of Health Technology, Ilese- Ijebu, Ogun State, Nigeria

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APA Style

Quadri J. A., Ojure M. A., Edun B. T. (2017). Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. International Journal of Nutrition and Food Sciences, 6(4), 175-180. https://doi.org/10.11648/j.ijnfs.20170604.15

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ACS Style

Quadri J. A.; Ojure M. A.; Edun B. T. Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. Int. J. Nutr. Food Sci. 2017, 6(4), 175-180. doi: 10.11648/j.ijnfs.20170604.15

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AMA Style

Quadri J. A., Ojure M. A., Edun B. T. Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria. Int J Nutr Food Sci. 2017;6(4):175-180. doi: 10.11648/j.ijnfs.20170604.15

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@article{10.11648/j.ijnfs.20170604.15,
  author = {Quadri J. A. and Ojure M. A. and Edun B. T.},
  title = {Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {175-180},
  doi = {10.11648/j.ijnfs.20170604.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.15},
  abstract = {The study was carried out to determine the nutrient composition and sensory evaluation of three selected local dishes in Ipokia local government area of Ogun state, Nigeria. The recipe of the three dishes was collected from the study area. The ingredients for the dishes were standardized and later the nutrient composition was determined using AOAC (2001) and also sensory evaluation carried on the dishes. The result shows that by simple comparison, Tutu contained more water, followed by the Atomboro then Ata Paki which is fried and therefore contained less moist (mean= 99.19, 97.97, and 97.67). However, the fat content of the Ata Paki was more than Atomboro and Tutu but Atomboro also contain more fat as compared Tutu (mean= 2.04, 1.49 and 0.72), there are more protein in Atomboro, then tutu and Ata Paki, this is possible because of beans content of the dishes. Generally in term of vitamins contents of the dishes, ‘Ata Paki’ contained more vitamins than the other dishes. Though, Atomboro has more vitamins than Tutu. However, there is more vitamin A in Atomboro (0.0975) and Ata Paki (0.0534) whiles more Vitamin B2 in Tutu (0.0744). For the sensory evaluation, the taste, appearance and overall acceptability for “atomboro” was rated 75, 65 and 85 percent while “tutu” rated 60, 80 and 65 percent and “ata-paki” rated 70, 70, 60 percent respectively which shows that “atomboro” is more acceptable as compared to other dishes. The results of the analysis indicated that, despite the acceptability of the dishes, there is insignificant amount of some nutrients that are essential for human health and maintenance. The study concluded that with some nutrients/constituents that are insignificant in the dishes, there is need to improve the dishes by including or improving sources of protein, minerals and fibre like fishes and meats and fruits as an accompaniment with the dishes.},
 year = {2017}
}

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