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

Declaration ii

Certification iii

Approval iv

Acknowledgements v

Dedication vi

Table of Contents vii

Abstract x

List of Tables xi

List of Abbreviation xii

CHAPTER ONE 1

1.0 INTRODUCTION 1

1.1 Traditional Foods 1

1.2 Nutritional Factors 1

1.3 Antinutritional Factors 2

1.4 Justification 3

1.5 Aim and Objectives 3

1.5.1 Aim 3

1.5.2 Objectives 3

CHAPTER TWO 5

2.0 Literature Review 5

2.1 Nutritional Content 5

2.1.1 Proximate Composition 5

2.1.2 Vitamins 6

2.1.3 Minerals 8

2.2 Antinuritional Factors 11

2.2.1 Tannins 11

2.2.2 Phytic Acid 13

2.2.3 Oxalates 13

2.3 Dambu 14

2.3.1 Brief Introduction of Dambu 14

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

2.3.3 Nutritional value Dambun Masara ingredients 16

CHAPTER THREE 19

3.0 MATERIALS AND METHODS 19

3.1 Apparatus and Equipments 19

3.1.1 Reagents 19

3.1.2 Reagents Preparation 19

3.1.3 Sample Collection and Preparation 19

3.1.4 Experimental Design 19

3.2 Methods 20

3.2.1 Proximate analysis 20

3.2.2 Moisture determination 20

3.2.3 Total Ash Determination 20

3.2.4 Crude Fats Determination 21

3.2.5 Crude Protein Determination 22

3.1.1 Fibre Determination 23

3.1.2 Vitamins Determination 23

3.1.3 Mineral Determination 26

3.1.4 Phytic acid Determination 26

3.1.5 Oxalate Content Determination 27

3.1.6 Determination of Taninn (AOAC, 2000) 27

CHAPTER FOUR 29

RESULTS AND DISCUSSION 29

4.1 Results and Discussion 29

4.2 Conclusion 34

4.3 Recommendations 34

REFERENCES 35

APPENDIX I 39

APPENDIX II 40

APPENDIX III 41