NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN

ALABATA COMMUNITY OF ODEDA LOCAL GOVERNMENT OF OGUN STATE

BY

OSHOYEMI, PEJUOLA TEMITOPE

Matric Number: 2006/0370

A Project report

Submitted to the Department of Nutrition and Dietetics, University of Agriculture, Abeokuta, Nigeria, in partial fulfillment of the

requirements for the award of the degree of Bachelor of Science in Nutrition and Dietetics

Department of Nutrition and Dietetics

College of Food Science and Human Ecology

University of Agriculture, Abeokuta, Nigeria

October, 2010

ii

CERTIFICATION

This is to certify that this project work was done by Oshoyemi, Pejuola Temitope and is

approved in partial fulfillment of the requirement for the award of B.Sc. Degree in Nutrition and

Dietetics of the Department of Nutrition of Dietetics, college of food science and human ecology

University of Agriculture Abeokuta, Nigeria under my supervision.

____________________ ______________________ Dr. I.O. Olayiwola Date Supervisor

iii

DEDICATION

This project is dedicated to God Almighty for making me a success and for seeing me throughout

my academic career in this institution.

iv

ACKNOWLEDGEMENT

My sincere profound gratitude and appreciation goes to my supervisor, Dr (Mrs.) I.O. Olayiwola

for the supervision, of this project.

I am particularly grateful to my parents Mr. S.O Oshoyemi and Mrs. M.M Oshoyemi also my

siblings for their great contribution to my life progress. Words cannot express my appreciation

for all you did for me.

Dad, Mummy I love you so much. Thank you.

I also acknowledge my Father, mentor and life coach, Rev. Chris Oyakhilome PhD for never

ceasing to pray for me and for giving me the greatest opportunity to serve God earnestly while

on campus and to influence my world.

Special thanks and appreciation of prayers and support, I received from my dearest pastor

Oladele Apooyin and assistant pastor Joy Uwadiegwu, all the leaders and members of my great

family Believer’s Love World, UNAAB. I will forever remember you for the great impact in my

life.

Special thank you to the Head of Department, Dr. Mrs. S .A. Sanni for her great love and

patience and to all lecturers and my fellow colleagues, God bless you all.

Lastly, millions thanks to you my Friends Adeoye Folake ,Bashorun Segun, Mr. Awe, Prince

and other great and wonderful friends. You are greatly appreciated.

God bless you richly.

v

ABSTRACT

This study was conducted to investigate on the nutritional content of the cassava based food

consumed in Alabata community of Odeda Local Government of Ogun state

This study was carried out among 100 households. Information were collected using a structured

questionnaire for their socio-demography. Among the consumption of cassava, the three most

common forms of consumption are Lafun, Fufu, Garri (Eba) 11.4% are head of Household,

22.8% are Spouse (mothers), 28.4% are sons, 32.2% are daughters and 2.6% are relations.

Further more, it was observed that amongst the three cassava dishes Lafun is high in Crude

Protein, Fat, Fibre Ash, Carbohydrate and moisture content. Fufu is high in giving energy with

4.70E2 + 1.25 mean value and Garri (Eba) is also high in moisture content with 13.65 + 0.05.

Garri (Eba) contains high vitamins nutritional content.

vi

TABLE OF CONTENT

Page

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Abstract v

Table of content vi

List of Tables ix

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Classification of cassava 2

1.2 Uses 2

1.3 OBJECTIVES 2

1.3.1 Broad Objective 2

1.3.2 Specific Objective 2

1.4 Justification 3

vii

1.5 Limitations 3

CHAPTER TWO

2.0 LITERATURE REVIEW 4

2.1 Origin of Cassava 4

2.2 Crops Status 6

2.3 GRAS Status 6

2.4 Toxicities 6

2.5 Ecology 7

2.6 Cultivars 7

2.7 Harvesting 8

CHAPTER THREE

3.0 MATERIALS AND METHOD 11

3.1 Study Area 11

3.2 Sampling Procedure 11

3.3 Method of Data Collection 12

3.4 Duplicate sampling method 12

viii

3.5 Statistical Analysis 13

3.6 Chemical Analysis 13

3.6.1 Determination Of Niacin Or Nicotinic Acid (Vitamin B3) 13

3.6.2 Determination of cyanocobalamin Vitamin. B12 14

3.6.3 Determination Of Vitamin B1 (Thamine) 14

3.6.4 VITAMIN A 15

3.6.5 Determination of mineral element 16

3.6.6 Determination Of Ascorbic Acid (Vitamin C) 17

CHAPTER FOUR

4.0 Results and Discussion 19

4.1 Results 19

CHAPTER FIVE

5.0 Conclusion 27

5.1 Recommendation 27

References 28

ix

LIST OF TABLES

Table 1: Demographic Characteristics of the Respondents 21

Table 2: Proximate Analysis 24

Table 3: vitamins content of Lafu, Fufu and Garri using mean separation 25

Table 4: Minerals content of Lafu, Fufu and Garri using mean separation 26

x

CHAPTER ONE

1.0 INTRODUCTION

Cassava (Manihot esculenta crantz) is an important staple food crop for many millions of people

in the tropics (Rao and Hahn,1984).Cassava virtue as a human food is that it is a cheap source of

energy that is how most Nigerians view it especially those in the rural areas (Ikpi and

Hahn,1988).Cassava root is normally processed before consumption as a means of detoxification

,preservation and modification (Oyewole,1991)

Cassava (Manihot esculenta), also known as yucca or manioc, is a woody shrub of the

,Euphorbiaceae (spurge family ) native to South America. Cassava is extensively cultivated as

annual crop in tropical and sub tropical regions for its edible starchy tuberous roots ,a major

source of carbohydrates. Nigeria is the world’s largest producer of cassava. Cassava is the third

largest source of carbohydrates for meals in the world.

Various method of processing include fermentation, drying, frying, milling, sieving.

Fermentation is an important process method for the crop: fermentation processing method can

be broadly categorized into solid state, (without soaking, e.g. for garri) and submerged

(involving soaking in water e.g. for fufu) (Oyewole and Odunfa, 1992).

In Nigeria, the most important fermented moderate are ‘gari’ (a fermented partially gelatinized

granular product) “fufu” (a creamy white fermented moist paste) and “Lafun” (a flour made from

dried fermented cassava (Westby and Twiddy, 1992) “Gari” the most population is produced

through the fermentation of grated cassava mash.

2

1.1 Classification of cassava

Cassava is classified into sweet or bitter depending on the level of toxic cyanogenic glucoside.

Cassava in Nigeria is called akpu, ege or ugburu, Cassava based dishes are widely consumed

wherever the plant is cultivated. Some of these dishes have regional, national or ethnic

importance. Cassava must be cooled properly to detoxify it before it is eaten which can be

cooked in various ways.

1.2 Uses

Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum

theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain

about 30% starch and very little protein.

In Alabata cassava is consumed mainly as Lafun,Fufu and Garri (eba).

1.3 OBJECTIVES

1.3.1 Broad Objective

To determine the nutritional content of cassava-based dishes as consumed.

1.3.2 Specific Objective

To assess the socio-demography and socio-economic characteristics of the people

To identify the various dishes prepared in Alabata using cassava.

3

1.4 Justification

This research was carried out to analyse the nutritional content of the cassava dishes prepared

observing the proximate content, vitamin and mineral content of the food samples and to know

which one has the highest content.

1.5 Limitations

The limitation experienced during survey was the bad roads in order to collect food samples for

chemical Analysis. Another limitation is that of the people not providing us the samples required

for the research

4

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Origin of Cassava

Cassava originated in Brazil and Paraguay. Today it has been given the status of a cultigens with

no wild forms of this species being known.

Cassava is believed to have been first introduced by the Portuguese in the delta of the Congo

River during the first part of the 16th century (Jones, 1959) and was quickly adapted on the

traditional farming system in different agro-ecological regions of tropical Africa (Philips, 1973).

Although cassava was initially introduced by Europeans, it adaptability to social framework of

the forming community.

Cassava has been grown in the Amazon basin since at least 2500BC. It is a staple foodstuff for

many peoples. Amazonian Indians were eating it before the arrival of the Portuguese. It

was later introduce to Europe and Africa, from which it spread to Asia. In Amazonia, cassava is

grated and the pulp is fermented, pressed and dried. It is formed into flatbreads, called “cassava’’

Roasted, it becomes Guyanese “couac’’ or Brazilian “farina.

In Africa, it is made into Semolina like “garri” or “attieke” or pastes like “foufou” or

chikwangue”.

5

By washing the pulp and decorating juice, the starch is extracted. Dried, grilled and pressed of

becomes tapioca. This product was introduced into Europe in the 18th century and gave its name

to the Tipiak company, an early importer of tapioca.

Today cassava is widely grown and harvested in tropical regions. It is usually the starch roots

that are eaten, although the leaves are used in Africa, Asia and northern Brazil (to make

manicoba). Cassava flour doesn’t look like wheat flour. It looks more like a somewhat coarse dry

semolina ranging in colour from bright yellow to white to gray.

These days cassava is eaten in many countries in the same way as wheat, corn, rice and potatoes.

Cassava is the highest source of carbohydrate, and it contains significant amount of calcium

(50mg/100g), phosphorus (40mg/100g) and vitamin C (25g/100g) (Onwueme, 1978).

Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum

theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain

about 30% starch and very little protein. Roots are prepared much like potato. They can be

peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of

potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels

through cooking. In traditional settings of the Americas, roots are grated and the sap is extracted

through squeezing or pressing. The cassava is then further dried over a fire to make a meal or

fermented and cooked. The meal can then be rehydrated with water or added to soups or stews.

In Africa, roots are processed in several different ways. They may be first fermented in water.

Then they are either sun-dried for storage or grated and made into a dough that is cooked.

Alcoholic beverages can be made from the roots.

6

Young tender leaves can be used as a potherb, containing high levels of protein (8-10% F.W.).

Prepared in a similar manner as spinach, care should be taken to eliminate toxic compounds

during the cooking process. One clone with variegated leaves is planted as an ornamental.

According to the Food and Agriculture Organization of the united Nations Global cassava

Development Strategy cassava is the third most important source of calories in the tropics, after

rice and corn (FAO, 2004)., cassava tuber suffer very heavy losses when stored for more than a

few days. These losses are not caused by insects (pests) but by microbial infections and

physiological factors.

The plant grown in a bushy form, up to 2.4m (up to 8ft) high, with greenish-yellow flowers. The

roots are up to 8cm (up to 3 in) thick and 91cm (36cm) long.

2.2 Crops Status

Cassava is a perennial woody shrub, grown as an annual. Cassava is a major source of low cost

carbohydrates for populations in the humid tropics. The largest producer of cassava is Brazil,

followed by Thailand, Nigeria, Zaire and Indonesia. Production in Africa and Asia continues to

increase, while that in Latin America has remained relatively level over the past 30 years.

Thailand is the main exporter of cassava with most of it going to Europe. It was carried to Africa

by Portuguese traders from the Americas. It is a staple food in many parts for western and central

Africa and is found throughout the humid tropics. The world market for cassava starch and meal

is limited, due to the abundance of substitutes.

7

2.3 GRAS Status

2.4 Toxicities

Cassava is famous for the presence of free and bound cyanogenic glucosides, linamarin and

lotaustralin. They are converted to HCN in the presence of linamarase, a naturally occurring

enzyme in cassava. Linamarase acts on the glucosides when the cells are ruptured. All plant parts

contain cyanogenic glucosides with the leaves having the highest concentrations. In the roots, the

peel has a higher concentration than the interior. In the past, cassava was categorized as either

sweet or bitter, signifying the absence or presence of toxic levels of cyanogenic glucosides.

Sweet cultivars can produce as little as 20 mg of HCN per kg of fresh roots, while bitter ones

may produce more than 50 times as much. The bitterness is identified through taste and smell.

This is not a totally valid system, since sweetness is not absolutely correlated with HCN

producing ability. In cases of human malnutrition, where the diet lacks protein and iodine, under

processed roots of high HCN cultivars may result in serious health problems.

2.5 Ecology

Cassava is a tropical root crop, requiring at least 8 months of warm weather to produce a crop. It

is traditionally grown in a savanna climate, but can be grown in extremes of rainfall. In moist

areas it does not tolerate flooding. In drouthy areas it looses its leaves to conserve moisture,

producing new leaves when rains resume. It takes 18 or more months to produce a crop under

adverse conditions such as cool or dry weather. Cassava does not tolerate freezing conditions. It

tolerates a wide range of soil pH 4.0 to 8.0 and is most productive in full sun.

8

2.6 Cultivars

Before the development of national and international breeding programs with cassava there were

relatively few cultivars. This is because cassava is propagated vegetatively as clones. Recent

releases from breeding programs include clones with resistance to many of the major diseases

and pests. Specific cultivar names are mostly regional, with the exception of introductions from

international research centers, which carry with them an institutional code. This code is often

retained as the name of the cultivar. Cultivar classification is usually based on pigmentation and

shape of the leaves, stems and roots. Cultivars most commonly vary in yield, root diameter and

length, disease and pest resistance levels, time to harvest, cooking quality, and temperature

adaptation. Some clones require 18 or months of growth before they can be harvested. Storage

root color is usually white. A few clones have yellow-fleshed roots.

Most clones were selected by farmers from chance seedlings in their fields. Each growing region

has its own special clones with farmers growing several different ones in a field.

2.7 Harvesting

Most cassava is harvested by hand, lifting the lower part of stem and pulling the roots out of the

ground, then removing them from the base of the plant by hand. The upper parts of the stems

with the leaves are removed before harvest. Levers and ropes can be used to assist harvesting. A

mechanical harvester has been developed in Brazil. It grabs onto the stem and lifts the roots from

the ground. Care must be taken during the harvesting process to minimize damage to the roots, as

this greatly reduces shelf life. During the harvesting process, the cuttings for the next crop are

selected. These must be kept in a protected location to prevent desiccation.

9

Cassava production in Africa is used almost exclusively for consumption as food. In fact, 95

percent of the total cassava production, after accounting for waste, was used as food in Africa in

the late 1990s In Africa, total cassava consumption more than doubled from 24 million tonnes

per year in the early 1960s to 58 million tonnes per year in the late 1990s (FAOSTAT). The large

increase in the total cassava consumption in Africa is due to a significant increase in per capita

consumption in countries such as Ghana and Nigeria where cassava is produced as a cash crop

for urban consumption. The availability of cassava in a convenient food form, such as gari,

played a major role in the increase in the per capita cassava consumption in Ghana and Nigeria.

Future increases in cassava consumption in other African countries will depend on how well

cassava is prepared into food forms, which make an alternative to wheat, rice, maize and

sorghum to urban consumers.

Cassava roots are the single largest source of calories in seven African countries having 40

percent of the population in the late 1990s'. In these seven countries, cassava contributed an

average of nearly 600 calories per person per day. In another 11 countries with about 25 percent

of Africa's population, cassava was the second largest source of calories. In those countries,

cassava provided more than 300 calories per person per day in the late 1990s (FAOSTAT). Thus,

in Africa, cassava roots are an important source of calories for about 65 percent of the total

population.

These averages underestimate the importance of cassava in specific countries. In the Congo, for

example, many families eat cassava for breakfast, lunch and dinner. In the Congo, cassava

contributed over 1 000 calories per person per day or about 55 percent of the average daily

calorie intake in the late 1990s (FAOSTAT). Cassava leaves are widely consumed as a vegetable

10

in several places where cassava is grown such as in the Congo and Tanzania. Since cassava

leaves are rich in protein, vitamins A and C and some minerals (iron and calcium) they partially

compensate for, the shortage of these nutrients in the roots.

Cassava was found to be the cheapest source of calories among all food crops in each of the six

study countries. As family incomes increased, the consumption of cassava as dried root flour

declined while consumption in convenient food forms such as gari increased. Dried cassava root

flour is cheaper than gari because of the high cost of processing gari. Medium and high income

families were found to consume gari because it is cheaper and more convenient to cook than

grains. The future of cassava as a rural and urban food staple will depend on cassava's ability to

compete with wheat, rice, maize, sorghum and other grains in terms of cost, convenience and

availability in urban markets. Cassava can retain its competitive edge only through investments

in labour-saving production, harvesting and processing technologies.

11

CHAPTER THREE

3.0 MATERIALS AND METHOD

3.1 Study Area

Odeda Local Government came into existence on September 1 1976. This Local Government has

a tropical climate and energy is bounded in the rainy season from April to October, it get its

barest rainy from April to July and moderate rains from August to October.

The larger part of the population is predominantly farmers but in recent times has been engaging

in artisan works, trading craft.

Agriculture groups cultivated by farmers are cassava, vegetable, maize, pepper, yam, banana etc.

and cash crops like cocoa, oil palm, and cashew citrus. Major livestock in the area are poultry,

goats, sheep, ram, cattle. The Local Government is divided into 10 wards which Alabata is one

of them. Alabata is a community in Odeda Local Government which is populated with Yoruba’s

Bandel’s and Fulani people. The houses in Alabata are nucleated.

3.2 Sampling Procedure

Random sampling procedure is used for data in sampling Household in the community. Members

of selected Household participated. Houses in which research was carried out are numbered for

identification of sampling.

12

3.3 Method of Data Collection

a structured questionnaire was used in collecting data. This was designed to obtain information

about their socio-demography and socio-economic characteristic.

3.4 Duplicate sampling method

This was used to collect food sample in which cassava is used

Examples are:

Lafun, Fufu and Garri (Eba) for further analysis

Socio-demography section: the household and their members were asked relevant questions

about their age educational background occupation marital status.

Oral interview: This was also carried due to the level of education and literacy of the people in

helping the questionnaire by speaking and interpreting to them.

13

3.5 Statistical Analysis

The socio-demographic data received from the questionnaire was analysed using the SPSS 18.0

version software Package which involved the use of mean and standard deviation. The Duncan

multiple range was used to determine the food with the highest nutritional mean value compared

to other samples after which Laboratory test on food was carried out.

3.6 Chemical Analysis

Food samples collected were taken to the Laboratory for determining the proximate, vitamins

and mineral content of Fufu, Lafun and Eba (garri). The following were the procedure used in

determining the nutritional content:

3.6.1 Determination Of Niacin Or Nicotinic Acid (Vitamin B3)

5g of sample was blended and 100ml of distilled water added to dissolve all Nicotinic acid or

Niacin present.

5ml of this solution was drawn into 100ml volumetric flask and make up to mark with distilled

water.

10-50ppm of Niacin stock solutions and sample extract were measured at a wavelength of 385nm

on a spectrophotometer. Different concentrations of standard stock solutions were read on the

Spectrophotometer for absorbance at specified wavelength to obtain the Gradient Factor.

Amount of Niacin in sample was calculated using the formula:

Mg/100g Niacin = Absorbance x Dilution x Gradient Factor Stock

= Factor Solution

14

10

3.6.2 Determination of cyanocobalamin Vitamin B12

PROCEDURE: 1g of each sample was weighted into a 250ml volumetric flask. 100ml of

distilled water was added and spanned or shaken for 45min and made up to mark with distilled

water.

The sample mixture was filtered into another 250ml beaked, rejecting the ,first 20mls that has

been filtered. Another 20mls filtrate were collected. To the filtrate, 5mls of 1% sodium dithionite

solution were added to decolorized the yellow colour. Standard cyanocobatamin of range 0-

10ug/ml were prepared from stock cyanocobalamin. A sample blank made up to distilled water

was also prepared.

The absorbance of sample as well as standard were read at a wavelength of 445nm on a spectrnic

21D spectrophotometer.

Vitamin B12 (cyanocobalamin) =

Absorbance of sample x Gradient Factor x Dil. Factor Wt. of sample

3.6.3 Determination of Vitamin B1 (Thamine)

PROCEDURE: 1g of sample was weighed into 100ml volumetric flask; 25ml of 0.1MH2S04

was added and mixed by careful swirling. Additional 25ml of 0.1MH2S04 was added to rinse any

adhering sample particle off the flask. The flask was set in a boiling water bath to ensure a

complaint dissolution of the sample in the acid. The flask was shaken frequently in the first 5

minutes and subsequently every 5 minutes for 3 minutes. 5ml of taka-diastase in 0.5M Sodium

15

acetate solution was added and flask set in cold water to cool content below 50OC. The flask was

stoppered and keeps at 45-50 for a hours and thereafter made up to 100ml in ark after mixing

thoroughly. The mixture was filtered through a No 42 whatman filter paper discarbed the first

19mlm and keeping the remaining.

10ml of the remaining mixture filtrate was pipette into a 50ml volumetric flask and 5ml of acid

potassium chloride solution was added, shaking thoroughly to mix well.

Standard Thiamine solution of range 10mg/ml to 50mg/ml were prepared from 100mg/ml stock

and treated same way prepared from sample above.

The absorbance of the sample as well as that of standards were read on a fluorescent UV

spectronometer (Cecil A20model) at a wavelength of 285nm.

Vitamin B1 in mg/100g was calculated using the formula:

Absorbance x Ave. Gradient x Dilution Factor

Wt. of sample

3.6.4 VITAMIN A

Determination of vitamin A:

2g of each sample was weighed into a flat bottom reflux flask; 10ml of distilled water was added,

shaked carefully to form a paste. 25ml of alcoholic KOH solution was added and a reflux

condenser attached. The above mixture was heated in boiling water bath for 1 hour with frequent

shaking. The mixture was cooled rapidly and 30ml of water was added. The hydrolysate obtained

was transferred into a separatory funnel. The solution was extracted three times with 250ml

16

quantities of chloroform. 2g anhydrous Na2SO4 was added to the extract to remove any traces of

water. The mixture was then filtered into 100ml volumetric flask and made up to mark with

chloroform. Standard solution of β-carotene Vitamin A of range 0-50 µg/ml of chloroform by

dissolving 0.003g of standard β-carotene in 100ml of chloroform. The above gradients of

different standard solutions prepared were determined with reference to their Absorbance from

which average gradient was taken to calculate vitamin A (β-carotene in µg/100g). absorbance of

sample and standards were read on the spectrophotometer (Metrohm Spectronic 21D Model) at a

wavelength of 328nm.

CALCULATIONS:

Vitamin A (µh/100g) = Absorbance of sample x Dilution Factor Wt. of Sample

3.6.5 Determination of mineral element

Calcium, potassium and sodium

CALCIUM POTASSIUM AND SODIUM DETERMINATION

Apparatus: Heating mantle, Crucible, Glass rod, Flame photometer, 100ml volumetric flask

Whatman No 1 Filter paper. Wash bottle. 10ml pipette, funnel.

Reagents: 2 mHcl.

Determination: The ash of each sample obtained was digested by adding 5ml of 2 MHCL to the

ash in the crucible and heat to dryness on a heating mantle. 5ml of 2 MHCL was added again,

heat to boil, and filtered through a whatman No. 1 filter paper into a 100ml volumetric flask. The

filtrate was made up to mark with distilled water stoppered and made ready for reading of

17

concentration of calcium, potassium and sodium on the Jenway Digital Flame Photometer (PFP7

Model) using the filter corresponding to each mineral element.

The concentration of each of the element was calculated sing the formula: %Ca or %K or %Na =

Meter Reading (MR) x Slope x Dilution factor

1000

NB: MR x slope x dilution factor will give you the concentration in part per million (ppm or

mg/kg). You get concentration in % when you divide by 10000.

3.6.6 Determination of Ascorbic Acid (Vitamin C)

Procedure for vitamin C determination

2-10g of the sample was extracted with about 50-100ml of Metaphosphoric-acetic acid solution

by blending with warming blender for 3 minutes. The resulting slurry (JUICE) was then filtered

and 50ml of the juice extracts was titrated with the dye solution, at the end point, the colour

changes to rose pink for more than 5 seconds.

Calculation

Ascorbic Acid in mg/100g of sample = X – B x F x V x 100 E Y

Where X = Average volume ml for test solution titration.

B = Average ml for the test blank titrate.

F = Mg ascorbic acid equivalent to 1.0ml Indophenol Standard Solution.

E = Weight of Sample.

18

V = Volume of initial test solution.

Y = volume of test solution titrated.

To Calculate F

2ml Standard Ascorbic Acid = 15ml of dye.

X ml Standard Ascorbic Acid = 1ml of dye.

X ml of Standard Ascorbic Acid = 2ml

15ml = 0.1333

F = 0.1333 Standard Ascorbic Acid = 1ml of dye.

19

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION

4.1 Results.

Table 1 Shows that 11.4% are head (fathers), 22.8% were spouse mothers, 28.4% were son,

32.2% were daughters, 2.6% were relations that give within them 30.8% are married. 0.5% are

divorced, 0.5% are separated 1.4% are widows, 16.1% are never married.

Most of the respondent education level were at primary school level not 46.4% followed by these

with no education 21.0% secondary school are 14.7% and 0.7% are post secondary.

Family structure of monogamy are 33.6% followed by the polygamy with 3.5%, 36.9% of

Households are famers followed by 35.0% which are traders with 1.0% civil servants, 9.7% are

artisans, 16.5% are self employed, 1.9% are hunters for Household annual income 26.2% cans <

20,000, 33.0% earned between 20-50,000 annually, 25.2% annual linear range of 51-99,000 and

13.6% have annual income of 100 – 1999.99. Table 2 shows that mean along the same column

with different superscript are significantly (P ≤ 0.05) different from each other. Lafun has the

highest nutritional content in crude protein 3.73 + 0.02 while Garri (Eba) has the lowest winter

1.05 + 0.01. In Fat, Crude Fiber, Ash, Carbohydrate, Lafun has the highest mean value while

Garri (Eba) has the lowest. In moisture content Lafun and Garri (Eba) has the highest mean

value of (13.69 + 0.01 and 13.65 + 0.05) respectively. Fufu has the highest energy content of

4.70E2 + 1.25 compared to Lafun and Garri (Eba) which are 3.74E2 0.00 and 3.225E2 2.12

respectively

20

From table 3 this shows that Garri (Eba) has the highest mean value in Vitamin A(1.05+ 0.05,

0.09), Vitamin B1(0.09+0.01),Vitamin B3(0.7 +0.01),Vitamin B12(0.02 + 0.00) and Vitamin C

(7.36+0.04). In comparison Fufu also has the highest mean value in Vitamin B12 (0.03 + 0.01).

Table 4 Shows that Lafun is high in calcium (Ca) with 12.54 + 0.07, Potassium (K), with 1.52E2

+ 0.46 and Iron (Fe) with 4.64 + 0.04 while Fufu had the lowest mean value of 8.72 + 0.02,and a

high mean value of 1,46E2 0.05 in sodium (Na). In Potassium, Sodium and Iron Garri (Eba) has

the lowest nutritional content. Result shows that 22.8% of the respondents are mothers and have

32.2% of Daughters. Many of the Households are married, 46.4% attended primary school.

Many of the respondents are farmers. Many of the respondents earn between 20 – 50,000

annually.

21

Table 1: Demographic Characteristics of the Respondents

Relationship to Household Frequency Percent %

Valid 9 2.1

Head 49 11.4

Spouse 98 22.8

Son 122 28.4

Daughter 138 32.2

Relation 11 2.6

Total 429 100.0

Marital Status Frequency Percent %

Valid 218 50.8

Married 132 30.8

Divorced 2 0.5

Separated 2 0.5

Widow 6 1.4

Never married 69 16.1

22

Total 429 100.0

Education

Frequency

Percent %

Valid 73 17.0

No education 90 21.0

Pry School 199 46.4

Sec. school 63 14.7

Post Sec. 3 0.7

Total 429 100.0

Family structure Frequency Percent %

Valid 269 627

Monogamy 144 33.6

Polygamy 15 3.5

Total 429 100.0

Primary Occupation of

Household

Frequency Percent %

Farming 37 36.9

Table 1: Demographic Characteristics of the Respondents continued

23

Trading 36 35.0

Civil servant

1

1.0

Artisan 10 9.7

Self Employment 17 16.5

Hunting 2 1.9

Total 103 100.0

Economic Annual income of

Household

Frequency Percent %

Valid 1.9

< 20,000 27 26.2

20 – 50,000 34 33.0

51 – 99,000 26 25.2

100- 1999-99 14 13.6

Total 103 100.0

Table 1: Demographic Characteristics of the Respondents continued

24

25

Mean separation of the chemical Analysis of Fufu, Lafun, and Garri (Eba)

Table 2: Proximate Analysis

Food/

nutrient

Crude protein Fat Crude

fiber

Ash Carbohydrate Moisture Energy

Lafun

3.73+00.2a

1.13+0.01a

2.05+ 0.05a

2.12 + 0.00a

9.03 + 0.08a

13.69 + 0.01a

3.74E2 + 0.00b

Fufu

2.61+ .01b

1.01+ .01b

1.32+0.02b

1.10+ 0.00 b

6.06+ 0.01 b

12.73+0.02 b

4.7E2a+ .25a

Garri

(Eba)

1.05+0.01c

0.60+0.00c

1.13+.01 c

0.41 + 0.01 c

3.19 + 0.01 c

13.65+ 0.05 a

3.25E2+ 2.12 c

26

Table 3: Vitamins content of Lafun, Fufu and Garri using mean seperation

Food/Nutrient Vitamin A Vitamin B1 Vitamin B3 Vitamin B12 Vitamin C

Lafun 0.01 + 0.00b 0.02 0.00b 0.03 + 0.00b 0.00 + 0.00b 3.12 + 0.02b

Fufu 0.01 + 0.00 b 0.01 + 0.00 b 0.02 + 0.00 b 0.03 + 0.01a 2.70 + 0.00c

Garri (Eba) 1.05 + 0.05a 0.09 + 0.01a 0.7 + 0.01a 0.02 + 0.00a 7.36 + 0.04a

27

Table 4: Minerals content of Lafun, Fufu and Garri using mean seperation

Food/Nutrient Calcium (Ca) Potassium K Sodium (Na) Iron (Fe)

Lafun 12.54+ 0.07a 1.52E2+ 0.46a 75.14 + 0.47b 4.64 + 0.04a

Fufu 8.72 + 0.02c 1.13E2 + 0.75b 1.46E2+ 0.05a 4.17+ 0.03b

Garri (Eba) 12.05 + 0.05b 10.50 + 0.14c 10.59 + 0.01c 1.21 + 0.01c

28

CHAPTER FIVE

5.0 CONCLUSION

Fufu and Garri (Eba) are made from cassava. Amongst the three samples analysed, it was

observed that Lafun has high nutritional content in crude protein, fat, crude fiber, ash,

carbohdrated, moisture content. Fufu has high energy value; garri (eba) has high moisture

content.

Lafun is moderately high in vitamin A, B1, B12, C, Fufu is high in Vit B12 but moderate in other

vitamins, garri has the highest amount of vitamins content compared to lafun and fufu.

Lafun is high to Ca, K, Fe but moderate in Na, fufu is moderate in all except Na, garri is

moderate all.

From the results shown and discussed above the food prepared from cassava roots shows

variation in nutrient content values.

5.1 RECOMMENDATION

Due to the high content of Lafun in crude protein, fibre, ash carbohydrate, and moisture content

it can be consumed more to get the nutrient content compared to the other two.

For energy derivation fufu should be consumed more. For vitamins content Garri (Eba) should

be consumed for calcium, Potassium and Iron derivation in cassava dishes Lafun can be

consumed to get the nutrient.

29

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