Nutrient composition and nutritive cost of Igbo traditional vendor foods and recipes commonly eaten in Nsukka

Abstract

Igbo traditional vendor foods purchased from Nsukka market were analyzed for their nutrient composition and nutritive cost. A weighing scale was used to weigh the samples and the cost of each was recorded. The proximate compositions of the samples were determined using the procedure of AOAC. The minerals and vitamins were determined using standard assay methods. The proximate composition, minerals and vitamin composition as well as the nutritive cost were expressed per 100g edible portion. The protein content ranged from 0.7g in fried plantain to 8.4g in groundnut cake. Groundnut cake had the highest protein content. Groundnut cake, steamed cowpea paste (moi-moi) and bean pottage contained ⅓ of the daily protein requirement of children 4-6yrs as eaten per 100g edible portion. Most of the vendor foods had adequate calcium, phosphorous and zinc levels for different age groups. They were poor sources of vitamins. Result of the cost analysis showed that moisture took the greatest part of the money spent on the food items. The results appear to suggest that these foods could be economic sources of nutrients. Keywords: Nutrient composition, Nutritive cost, Igbo traditional vendor foods.Agro-Science Vol. 5 (1) 2006: pp. 36-44