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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5119

Title: Nutrient and Energy Content of Quality Protein Maize Meal with Graded Supplementation of Anchovies Fish
Authors: Edusei, A. K.
Asiedu, M. S.
Sakyi-Dawson, E. O.
Owusu, W. B.
Issue Date: 2004
Publisher: Journal of Science and Technology
Citation: Journal of Science and Technology, Vol. 24 No. 1, 2004 pp 5-9
Abstract: To provide guidelines for consumers and dieticians, Quality Protein Maize (QPM) meal and Anchovies fish were analyzed for nutrient and energy content, separately, and in varying supplementation mixtures. QPM meal (banku) was prepared by traditional procedure, subsequently oven dried and milled to facilitate determination of proximate composition, using Association of Analytical Chemists (A.O.A.C.) methods per 100g of dry matter. Carbohydrate content was determined by difference. Similar analysis was performed on Anchovies fish alone, and as 5%, 10%, 15%, 20%, and 25% supplements of the QPM banku. Anchovies fish had the same content of moisture, threefold protein, fourfold fat, one-third crude fiber, fourfold ash, and one-eighth the energy content of unsupplemented QPM banku. Supplementation of QPM banku with 5% Anchovies fish increased protein content per l00g from 2H.0g to 30.2g, fat from l.0g to l.4g, ash from 2.5g to 3.0g, energy from 325.0kcal to 327.5kcal, and decreased crude fiber from 2.4g to 1.8g, and carbohydrate from 59.6g to 57.8g. Nutrient content of QPM Banku did not vary for 5% and 10% Anchovies supplementation, but there was a decrease in energy to 324.4kcal. There was also a gradual increase in nutrients from 15% to 25% supplementation. Energy content, however, decreased from 327.5kcal to 315.4kcal, and carbohydrate from 57. fig to 47.6g per lOOg with increase in level of supplementation from 5% to 25%. On the basis of the daily dietary protein and energy requirements for pre-school children, 5% supplementation of QPM Banku with Anchovies fish was found to be adequate.
Description: Article published in the Journal of Science and Technology, Vol. 24 No. 1, 2004 pp 5-9
URI: http://hdl.handle.net/123456789/5119
ISSN: 08550395
Appears in Collections:Journal of Science and Technology 2000-

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