Determination Of Levels Of Some Vitamins And Mineral Elements In Cooked Jollof Pasta Served In Public Schools In Gombe State, Nigeria

Abstract

Background: The school feeding program was introduced in Nigeria in 2004 with the aim of encouraging school enrolment and reducing micro and macronutrient deficiencies in the country. Minerals and vitamins are required in minute quantities for the normal functioning of the body. Objective: The objective of the study was to determine the concentration of vitamins A, D and E and some mineral composition (Copper, Magnesium, Sodium, Calcium, and Potassium) in cooked Pasta samples given to the National Home Grown School Feeding Program in some selected schools in Gombe LGA of Gombe State. Methodology: Cooked Pasta (Jollof spaghetti) was collected from three (3) randomly selected schools (Bubayero primary school, Tudun-Wadan Pantami primary school, Pantami primary school) in Gombe, Nigeria. Moisture content in the food samples was done according to the Standard method described by the AOAC. For the determination of vitamin levels, the food samples collected were dried in an oven (GenLab) for three (3) days at 50oC and grounded using mortar and pestle into a fine powder, stored in airtight containers and analyzed using a UV spectrophotometer. Atomic Absorption Spectrophotometer (Buck Scientific) was used to determine copper, calcium and magnesium, while Flame photometry was used for the analysis of sodium and potassium. Results: Each of the analyzed samples had a very high moisture content ranging from 73.7% in Bubayero Primary School and Tudun-wadan Pantami Primary School been the lowest with 69.2%. Bubayero Primary School Pasta sample had the highest level of Vitamin A (573.23 IU/100g) and the lowest level of Vitamin C (2.00mg/100g). The least Vitamin A content was found in Tudun-Wadan Pantami Primary school Pasta sample (363.40 IU/100g). Sample from Pantami Primary School had the lowest concentrations of three out of the four minerals detected. Copper was not detected in all the samples. Conclusion: Pasta samples analyzed from different schools have low levels of the required minerals and water-soluble vitamin C which may be compensated with the addition of some vegetables such as spinach and may still be cost-effective.