PROXIMATE QUALITIES OF COMMONLY CONSUMED TRADITIONAL DISHES IN SOUTH WEST NIGERIA

Abstract

The study evaluated the proximate qualities of commonly consumed traditional dishes in Southwest Nigeria .The geographical zone in Nigeria consists of State with close geographical location, similar history, ethnic group culture and political ideologies. The specific objectives are to know the nutritional content of the dishes using proximate analysis and to know the adequacy of the traditional dishes. The dishes were prepared following their traditional methods of preparation. The proximate nutrients were determined according to AOAC (2005). The result obtained showed that Iyan and Egusi soup has the lowest moisture content of 54.62% , least protein content of 5.06% and highest ash content of 5.32% while ( Eko/Ota) has the highest moisture content of 81.22%. Ekuru and Eko has the highest protein content of 12.54% followed by Ota and Eko with protein content of 10.91% and highest carbohydrate content of 26.89% followed by Ofada rice 26.36%.. Result also revealed that Ofada rice has the highest fibre content of 2.55% while Ekuru and Eko having the least fibre content of 0.57%. However, result also revealed that Amala,Gbegiri and Ewedu has the highest fat content of 10.21% which could be due to the fat used in preparing the gbegiri and fish stew. In conclusion the proximate qualities of the traditional dishes consumed in South West Nigeria has shown in this study are good sources of carbohydrate, high sources of protein and fibre and a moderate source of fat.