Asian Food Science Journal

This study evaluates the proximate and mineral composition of commonly consumed raw ingredients and processed foods in North-central Nigeria to assess their nutritional profiles. Proximate analysis refers to the quantification of major food constituents (moisture, ash, crude protein, crude fat, crude fiber, and carbohydrate), while minerals are essential inorganic micronutrients. Following a dietary survey to identify key foods, samples were analyzed using standard laboratory techniques. Results for raw ingredients showed significant nutritional variability. Crude protein content was highest in fish (52.2%) and crayfish (43.3%), while egusi was the richest source of crude fat (56.2%). Carbohydrates were the dominant macronutrient in staples like yams (72.5%) and rice (73.5%). In processed foods, carbohydrate content peaked in Okpa (~78%), with crude protein ranging from 5% in yam porridge to 16% in Moringa-based food. Pounded yams with egusi soup contained the highest crude fat (~14%). Mineral analysis revealed that certain condiments were major sources of specific minerals. Raw seasoning cubes and salt contained exceptionally high concentrations of sodium (Na) at 342.70 mg/kg and 308.30 mg/kg, respectively. Among processed meals, bean porridge had the highest sodium level (147.50 mg/kg). Locust beans (68.34 mg/kg) and Moringa-based food (68.53 mg/kg) were identified as excellent sources of calcium (Ca). Furthermore, kuli-kuli was a significant source of potassium (K) (110.10 mg/kg). These results show that the local diet is varied and that some foods are especially good sources of important nutrients and minerals. This information can help guide healthy eating choices and support efforts to improve nutrition in the region.