Chemical and nutritional composition of some common foods in Abeokuta, Nigeria

Sanni, Silifat A.; Oguntona, C. R. B.; Sanni, L.O.

doi:10.1590/s1516-89131999000300010

Cited by 6 publications

(3 citation statements)

References 2 publications

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“…Though from the literature, many study available reporting the nutrient contents of ready-to-eat or cooked foods by researchers such as [15] , who have reported the proximate composition of ready to eat foods of street foods in Nairobi. Sanni et al [16] have reported the proximate composition of seven Nigerian street foods such as, cooked yam, cooked fufu, cooked rice, cooked beans, fried fish, stew and vegetable soups. Singh et al (2003) [17] have analysed the proximate composition of commonly consumed sesame-based recipes of Himachal Pradesh, India.…”

Section: Discussionmentioning

confidence: 99%

“…Sampling: It is a cross-sectional study with multi-stage random sampling procedures applied to collect the food samples. A total of 391 commonly consumed breakfast foods such as Idly sambar (20), MLA pesarattu (18), Onion dosa (19), Open dosa (26), Paneer dosa (14), Pesarattu (12), Rava paneer dosa (16), Set dosa (18), Vegetable dosa (21), Vada sambar (20), Onion dosa (18), Plain dosa (25), MLA dosa (8), Bisi bele bhath (7), Open vegetable dosa ( 14), Tomato bhath ( 14), Lemon rice (18), Chapathi ( 16), Tomato rice (15), Vegetable biryani (18), Curd rice (16), Parota (21) and Mysore bonda (17). All the food items of each breakfast foods were made into a fine paste using a mixer grinder, and the homogenate was dried in an oven at 45 0 C for 12 hrs.…”

Section: Methodsmentioning

confidence: 99%

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Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Soumya Ranjan Pradhan,

Rakesh Nai,

Prasanthi Prabhakaran Sobhana

2023

IJPHRD

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The present study aims to develop a database on the macronutrient contents in 23 types of commonly consumed South Indian breakfast meals. AOAC methods were followed analysing protein, fat, total dietary fibre (TDF) and ash, whereas modified-Anthrone for available-carbohydrates to document the macronutrient contents. The macronutrient contents of all the breakfast meals were investigated on both meal (since all the foods are consumed in wet form) and dry basis. On meal basis, moisture ranged from 40.9 to 82.8%, protein 1.8 to 5.9%, ash 1.2 to 2.8%, fat 0.9 to 8.5%, TDF 0.9 to 5.2% and available-carbohydrate 12.2 to 41.4% respectively. Whereas on dry basis, moisture content ranged from 1.1 to 4.4%, protein 6.8 to 13.8%, ash 2.5 to 7.1%, fat 5.4 to 20.3%, TDF 2.2 to 12.4% and available-carbohydrate 49.6 to 71.8%. The data could be used for monitoring the macronutrient intake from breakfast foods while dealing with energy balance.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Soumya Ranjan Pradhan,

Rakesh Nai,

Prasanthi Prabhakaran Sobhana

2023

IJPHRD

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“…Vegetable soups can be served as a great source of nutrients that are required for normal growth, development, acidbase balance, and other health benefits [1,2]. Vegetable soups or plant extracts contain various essential constituents (minerals, dietary fibers, antioxidants, fatty acids, vitamins, and amino acids) that are vital for physical and mental health of humans [3][4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

Kalsoom

Hamayun

Khan

et al. 2021

Journal of Food Quality

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Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L ∗ a ∗ b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.

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Dried Fish-Filled Rice Ball: A New Ready-to-Eat Product, its Likings And Nutritional Aspects

Binti,

Hasan,

Hossain

et al. 2023

Preprint

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Chemical and nutritional composition of some common foods in Abeokuta, Nigeria

Abstract: ABSTRACT

Cited by 6 publications

References 2 publications

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

Dried Fish-Filled Rice Ball: A New Ready-to-Eat Product, its Likings And Nutritional Aspects

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