Key Features:
No. of pages: 61
Abstract:
Nutritional and antinutritional content of ingredients used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in mean and standard deviation. Appreciable amount of nutritive composition were obtain in the used maize and Moringa samples.
While the antinutritional content of the used samples were found to be in low amount that will not pose harmful effect on the dambu consumers. The list but not harmful amount of antinutritional contents as well as condensed nutritional contents that were determine in maize and Moringa samples which are used as ingredient in dambu preparation proved that dambu is nutritive traditional food that will not only provide its consumers with energy but also provides them with vital nutrients like vitamin A, vitamin C, vitamin E, Sodium, potassium, iron, zinc, protein, fat and fibre as well.
Table of Content:
Title page ……………………………………………………………………………………..i
Declaration ii
Certification iii
Approval iv
Acknowledgements v
Dedication vi
Table of Contents vii
Abstract x
List of Tables xi
List of Abbreviation xii
CHAPTER ONE 1
1.0INTRODUCTION 1
1.1Traditional Foods 1
1.2Nutritional Factors 1
1.3Antinutritional Factors 2
1.4Justification 3
1.5Aim and Objectives 3
1.5.1Aim 3
1.5.2Objectives 3
CHAPTER TWO 5
2.0Literature Review 5
2.1Nutritional Content 5
2.1.1Proximate Composition 5
2.1.2Vitamins 6
2.1.3Minerals 8
2.2Antinuritional Factors 11
2.2.1Tannins 11
2.2.2Phytic Acid 13
2.2.3Oxalates 13
2.3Dambu 14
2.3.1Brief Introduction of Dambu 14
2.3.2Ingredients used in preparing Danbu (maize, moriya, groundnut, oil, pepper). 15
2.3.3Nutritional value Dambun Masara ingredients 16
CHAPTER THREE 19
3.0MATERIALS AND METHODS 19
3.1Apparatus and Equipments 19
3.1.1Reagents 19
3.1.2Reagents Preparation 19
3.1.3Sample Collection and Preparation 19
3.1.4Experimental Design 19
3.2Methods 20
3.2.1Proximate analysis 20
3.2.2Moisture determination 20
3.2.3Total Ash Determination 20
3.2.4Crude Fats Determination 21
3.2.5Crude Protein Determination 22
3.1.1Fibre Determination 23
3.1.2Vitamins Determination 23
3.1.3Mineral Determination 26
3.1.4Phytic acid Determination 26
3.1.5Oxalate Content Determination 27
3.1.6Determination of Taninn (AOAC, 2000) 27
CHAPTER FOUR 29
RESULTS AND DISCUSSION 29
4.1Results and Discussion 29
4.2Conclusion 34
4.3Recommendations 34
REFERENCES 35
APPENDIX I 39
APPENDIX II 40
APPENDIX III 41
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