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World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 57
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
T
his study evaluated the nutrient composition of the most commonly consumed dish among aged women in Ibii and Amasiri of
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of the most commonly consumed traditional dishes in the two communities. Triplicate samples of the dishes were analysed for
proximate composition, micronutrients and phytate using standard procedures.
Ohe sarara
, which is a traditional white soup of Ibii
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Ekpang-nkwukwo
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micronutrient composition of the two dishes showed that
ohe sarara
EQPVCKPGF
p
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+TQP CPF
p
<KPE YJKNG
Ekpang-nkwukwo
EQPVCKPGF p
XKVCOKP # p
+TQP CPF p
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HQT
ohe sarara
and 0.130 for
Ekpang-nkwukwo
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had good zinc bioavailability.
uchechizurum@yahoo.comNutrient composition of two most commonly
consumed traditional dishes in Afikpo North local
government area of Ebonyi state, Nigeria
Okeke E C, Nwabunze A M and Uche C C
University of Nigeria, Nigeria
J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-003