THE EVALUATION OF PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF SELECTED LOCAL DISHES IN OSUN STATE

Abstract

The study evaluated the proximate (moisture, ash, fiber, protein, fats and carbohydrate) composition of selected local dishes commonly consumed in Osun State, Nigeria. The dishes were prepared following their traditional methods of preparation. The proximate nutrient were determined according to AOAC (2005). The result revealed that moisture content ranged from 47.32 ± 0.02 to 56.41 ± 0.11. The ash content was between 1.64 ± 0.25 to 5.32 ± 0.02. The crude fiber content ranged from 0.57 ± 0.02 to 2.04 ± 0.02. The protein content range from 5.06 ± 0.11 to 12.54 ± 0.02. The fats content was between 4.93 ± 0.25 to 10.21 ±0.01. The carbohydrate content range from 21.79 ± 0.04 to 33.51 ± 0.02. There were no significant difference (P ≤ 0.05) the result of sensory evaluation showed that all the dishes had overall acceptability score of 7.20 to 7.80 on a nine point hedonic scale. This study has showed that local dishes consumed in Osun State are good sources of protein, carbohydrate, fats and moderate sources of crude ash, fiber and high moisture content. Awareness of the nutritional quality of these local dishes will enable a person to make wise choices when selecting food thereby reducing malnutrition.