Nutrient Composition of Frequently Consumed Traditional Foods by Preschool Children in Rivers West Senetorial Zone of Rivers State
Asian Journal of Food Research and Nutrition · pp. 1304–1315 · Published 21 Dec 2024
10.9734/ajfrn/2024/v3i4218Abstract
This work assessed the nutrient contents of frequently consumed traditional dishes by preschool children (2–5-year-olds), in the Rivers-West senatorial zone of Rivers state. Random sampling technique was used to select 96 caregivers/mothers from the eight local government areas in the zone. Data on the 8frequently consumed traditional foods were obtained through focus group discussions with caregivers/parents from the 8 communities used for the study. Aliquots of the eight frequently consumed traditional cooked foods were analysed using standard AOAC methods. Results of analysed frequently consumed traditional dishes per 100 g showed that amafulo with eba had the highest energy (187.11 kcal), protein (7.03 g), fat (17.64 g), crude fibre (5.13 g), and vitamin A (244.929 µg RE) values. Burufulo was the highest in moisture (77.01 g), zinc (17.58 mg) and carbohydrate (6.92 g). Ofe-ede/fufu had the highest ash (1.23 g) and calcium (4385.77 mg) contents. Iron was significantly higher in ohwe ede etcha (193.77 mg) than in other dishes. Ede soup/ogbolo proved superior in iodine (11340 µg). Folate was very low in all food samples with the highest value in ohwe ede etcha (0.05 µg). The nutrient contents of these traditional dishes revealed that they had good nutrient profiles and are readily available to combat malnutrition; however, consumption rate and nutrition education should be considered to maximize their full potentials.
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