Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria

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dc.contributor.authorOkhiria, Adebimpe O.
dc.date.accessioned2019-10-17T09:02:18Z
dc.date.available2019-10-17T09:02:18Z
dc.date.issued2010-11
dc.description.abstractMany 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.en_US
dc.identifier.citationOkhiria A. O. (2010). Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria. p206-210en_US
dc.identifier.issn2006-7534
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/581
dc.language.isoenen_US
dc.publisherThe Postgraduate School, OOUen_US
dc.subjectStandardizationen_US
dc.subjectIndigenous dishesen_US
dc.subjectElderlyen_US
dc.titleStandardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeriaen_US
dc.typeArticleen_US
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