NUTRITIONAL AND ANTI-NUTRITIONAL CONTENTS OF INGREDIENTS USED IN PREPARING GRANULATED DUMPLING (DAMBU)

ABSTRACT

Nutritional and antinutritional content of ingredient 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 CONTENTS

Title page ……………………………………………………………………………………..i

Declarationii

Certificationiii

Approvaliv

Acknowledgementsv

Dedicationvi

Table of Contentsvii

Abstractx

List of Tablesxi

List of Abbreviationxii

CHAPTER ONE1

1.0INTRODUCTION1

1.1Traditional Foods1

1.2Nutritional Factors1

1.3Antinutritional Factors2

1.4Justification3

1.5Aim and Objectives3

1.5.1Aim3

1.5.2Objectives3

CHAPTER TWO5

2.0Literature Review5

2.1Nutritional Content5

2.1.1Proximate Composition5

2.1.2Vitamins6

2.1.3Minerals8

2.2Antinuritional Factors11

2.2.1Tannins11

2.2.2Phytic Acid13

2.2.3Oxalates13

2.3Dambu14

2.3.1Brief Introduction of Dambu14

2.3.2Ingredients used in preparing Danbu (maize, moriya, groundnut, oil, pepper).15

2.3.3Nutritional value Dambun Masara ingredients16

CHAPTER THREE19

3.0MATERIALS AND METHODS19

3.1Apparatus and Equipments19

3.1.1Reagents19

3.1.2Reagents Preparation19

3.1.3Sample Collection and Preparation19

3.1.4Experimental Design19

3.2Methods20

3.2.1Proximate analysis20

3.2.2Moisture determination20

3.2.3Total Ash Determination20

3.2.4Crude Fats Determination21

3.2.5Crude Protein Determination22

3.1.1Fibre Determination23

3.1.2Vitamins Determination23

3.1.3Mineral Determination26

3.1.4Phytic acid Determination26

3.1.5Oxalate Content Determination27

3.1.6Determination of Taninn (AOAC, 2000)27

CHAPTER FOUR29

RESULTS AND DISCUSSION29

4.1Results and Discussion29

4.2Conclusion34

4.3Recommendations34

REFERENCES35

APPENDIX I39

APPENDIX II40

APPENDIX III41