Data collection and assessment of commonly consumed foods and recipes in six geo-political zones in Nigeria: Important for the development of a National Food Composition Database and Dietary Assessment

Ene-Obong, Henrietta Nkechi; Sanusi, Rasaki A.; Udenta, Elizabeth A.; Williams, Ima O.; Anigo, Kola Matthew; Chibuzo, Elizabeth C.; Aliyu, Hassan M.; Ekpe, Onot Obono; Davidson, G.I.

doi:10.1016/j.foodchem.2013.01.102

Cited by 29 publications

(43 citation statements)

References 7 publications

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“…They are made with multiple ingredients of varying proportion and types as well as varied methods of preparation. The observed variations in the commonly consumed soups in this study confirm the observation made by Ene-Obong et al [6], where sources of variation were observed to be in the use, type, and quantity of animal protein and use of vegetables and thickeners. Others included seasonings and ingredient number as well as quantity.…”

Section: Discussionsupporting

confidence: 91%

“…Variations in Nigerian local dishes are also due to the different ingredients (with different composition) used in preparing them, for example, type and quantity of animal protein, type of cooking oil, type of thickening agent, use of vegetables, and use of potash and seasoning/flavouring agents [6]. These mixed dishes vary from simple (few ingredients) to very complex (many ingredients) ones.…”

Section: Introductionmentioning

confidence: 99%

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Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Davidson

Ene-Obong²,

Chinma

2017

Journal of Food Quality

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Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of "fufu" (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as "abacha" (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, "ora" (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six "ora," and four vegetable soups and five "abacha" variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19-71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Davidson

Ene-Obong²,

Chinma

2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Each of these staples irrespective of the preparation methods produces a thick paste known as "foofoo" eaten with soups/sauces. These dishes are highly cherished and consumed daily in all parts of Nigeria [39]. These starchy staples are also used to produce complementary foods and local snacks as roasted/fried/baked products or drinks.…”

Section: Plant Foods Utilization In Nigeriamentioning

confidence: 99%

“…Soups are very important accompaniment to main dishes in Nigeria. Ene-Obong et al [39] recorded 110 soup recipes out of 322 recipes in all the 6 geo-political zones in Nigeria. The total number of recipes documented reflects the biodiversity of the Nigerian food system.…”

Section: Plant Foods Utilization In Nigeriamentioning

confidence: 99%

“…However, some vegetables also contain pectin as storage carbohydrate, which has been linked to reduction of post-prandial hyperglycaemia. Data collection and assessment of commonly consumed foods in all the 6 geopolitical zones in Nigeria published by Ene-Obong et al [39] showed that fruit consumption was conspicuously absent in all the areas. Fruits are the fleshy or dry ripened ovary of a plant, enclosing the seeds.…”

Section: Plant Foods Utilization In Nigeriamentioning

confidence: 99%

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