Assessments of Nutritional Profile and Shelflife of Cuisines Sold in Selected Restaurants for Family Consumption in Urban-Ibadan, Nigeria

Abstract

Family sustainability necessitates adequate consumption of nutritious foods; however, in recent times, most families are preoccupied with various activities as a result of westernization, which introduced the work-family system, leaving them with insufficient time to cook at home, prompting them to visit Quick Service Restaurants (QSRs) for their meals. As a result, this study assessed the nutritional composition of some QSR cuisines consumed by families in Ibadan. Five out of teneateries in located in Challenge and Awololowo Avenue area both located in urban-Ibadan Oyo State were selected. The sample foods for the study were collected in take-away            packs as consumed in the eateries, including Amala with ewedu, Chicken and offals were subjected to proximate analysis [Crude fibre (CF) and protein] and evaluation of the microbial load [Total Bacterial Count (TBC)] to determine their nutritional composition (NC) and shelf life respectively as described by the Association of Official Analytical Chemists (2010). Offals had the least content of CF at 0.30%, while chicken (10.0%) had the highest. Meats (51.25 and 41.5%, chicken and offal, respectively) had the highest percentage of protein, while Amala (10.0%) had the least. There was no trace of TBC on the zero-day except Amala with <1 unit, but it continued growing and multiplying till day3 with more than 4units.This study sheds light on the nutritional value of popular Nigerian cuisines, thereby promoting balanced and diverse dietary options for families in Ibadan, Nigeria. The findings emphasize the importance of considering both NC and shelflife for a holistic understanding of the nutritional value of cuisines from QSR. The findings also highlight the need for public health efforts to promote safe and balanced use of QSR meals in family diets.