Abstract
Objectives
High levels of stunting (49.1%), underweight (29.9%) and anemia (70.4%) are common in children <5>
Methods
Proximate analysis was conducted via a modified version of the AOAC International (2006) method. Iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) concentrations were determined from samples by atomic absorption spectrophotometry.
Results
Of three types of danwake (cooked cereal dough balls/dumplings), danwake wake da dawa (beans with sorghum) had the highest protein (4.78%). Danwake gujia da masara (Bambara nuts with maize) had the greatest Fe (3.97 mg), with Zn (1.20 mg) and Cu (0.28 mg)/100 g). Dambun tsakin masara (maize grits, peanut cake and spinach) had the highest protein (9.12%) of five types of dambu (granulated cereal dumplings). Per 100 g of dambu, Fe (6.01 mg), Zn (1.57 mg), Cu (0.31 mg) and Ca (89.64 mg) of dambun gero da zogale (millet, moringa and peanut cake) was the highest. Of nine soups, miyan kubewa (okra) was lowest in protein (1.90%), while miyan karago (peanut cake) was highest in protein (11.40%), with Fe, Zn and Cu (5.49, 1.30 and 0.33 mg, respectively). Shredded, fried, mutton (dambun naman rago) and soy curds (awara) were excellent sources of protein (49.31% and 16.86%), Fe (9.20 and 8.32 mg), Zn (7.54 and 1.72 mg), and Ca (138.76 and 52.40 mg)/100 g). Of ten cereal puddings, paps and porridges, chanchangan dawa (sorghum, beans and peanut) and danmalele [maize and palm oil pap (used as a weaning food], had the highest (6.43%) and lowest (1.22%) protein, respectively. Porridge made from leftover pudding crust (gwaten kanzo) was high in Fe (3.12 mg/100 g).
Conclusions
Foods prepared with two different legumes in addition to cereals, were the richest sources of protein and micronutrients compared to other mixtures. Peanut cake and soy curds are cheap sources of protein and minerals, which can improve diets in northern Nigeria, when combined with starchy staples.
