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Title: | Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria |
Authors: | Okhiria, Adebimpe O. |
Keywords: | Standardization Indigenous dishes Elderly |
Issue Date: | Nov-2010 |
Publisher: | The Postgraduate School, OOU |
Citation: | Okhiria A. O. (2010). Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria. p206-210 |
Abstract: | Many studies confirmed that modernization has led to the current quest for easy to prepare fast foods with a progressive loss of important components of our food and indigenous condiments and spices. The elderly are not quick in adapting to the modern cuisine, hence many suffered inadequate diets which may progress to malnutrition due to unavailability of familiar food stuffs in local markets and farms. Five indigenous dishes were selected from Ondo state and standardized, they were; "eeru" with pounded yam, (b) "oshikiri” with "agidi" (c) "obe isapa elegusi" with pounded yam (d) "marugbo” with "pupuru" and (e) "obe ogolonfo" and pounded cocoyam. The dishes were chemically evaluated using standard methods. The dishes appeared to be good sources of protein, carbohydrate, iron and zinc. "Obe iru" with pounded cocoyam had the highest protein value; (24.85g/100g) (44.4%RDA). “Morugbo" with “pupuru" had the highest carbohydrate and zinc values, (41.19g/100g) (31.7&RDA) (31.0mg/100g) (77.5%RDA) respectively. These indigenous dishes valuable food nutrient potentials could alleviate food insecurity and poverty among the elderly. |
URI: | http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/581 |
ISSN: | 2006-7534 |
Appears in Collections: | Research Articles |
Files in This Item:
File | Description | Size | Format | |
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Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria.pdf | Article full-text | 1.29 MB | Adobe PDF | View/Open |
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