“…Amongst these foods, sorghum (Matalanis et al, 2009;Onyango et al, 2010;Onyango et al, 2011;Sanoussi et al, 2013;Okoye and Ojobor, 2016;Wanjala et al, 2016), sesame (Arslan et al, 2005;Razavi et al, 2007;Elleuch et al, 2007;Çiftçi et al, 2008;Onabanjo et al, 2009;Ikujenlola, 2014) and banana (Guerrero and Alzamora, 1997;Forster et al, 2003;Abbas et al, 2009;Honfo et al, 2011) are mostly preferred. The three foods are of potential sources of nutrients; carbohydrates for sorghum, proteins and lipids for sesame, minerals and vitamins for bananas.…”