International Journal of Science and Research (IJSR) ISSN: 2319-7064 Index Copernicus Value (2016): 79.57 | Impact Factor (2017): 7.296 Volume 7 Issue 11, November 2018 www.ijsr.net Licensed Under Creative Commons Attribution CC BY Nutritional Food Composition Analysis of Some Traditional Foods in Jigawa, Nigeria. Fatima Ibrahim Baiwa, Abdulhadi Yakubu, Garba Uba Kanya Department of Science Laboratory Technology, College of Science and Technology, Jigawa State Polytechnic Dutse, Nigeria. Abstract: Traditional foods constitute an important part of the culture, history, identity, heritage and local economy of a region or country and are key elements for the dietary patterns of each country. This research was conducted in Jigawa State Nigeria. A total of 1,500 questionnaires were administered and 1,250 were returned. Based on the analysed questionnaires, three representative samples of traditional foods which includes most prepared Tuwon Masara (white maize), moderately prepared Danwake and least Moimoi from the selected population were collected and transported to the laboratory for chemical food composition analysis. Standard procedures of AOAC were used to determine the carbohydrate content, crude protein, crude fat, ash, moisture content, total fiber, energy (kcal), glycosides, oxalate, phytate, tannin and total phenol. Based on the result obtained, these locally prepared foods are found to have high percentage of carbohydrate content, crude protein, fiber, moisture and energy than the recommended limit of Dietary Recommended Allowance (DRA). This may be attributed to lack of standard procedure on the actual amount of nutrients for the local populace. Keywords: Traditional food, carbohydrate, nutrients, composition analysis 1. Introduction Traditional foods constitute an important part of the culture, history, identity, heritage and local economy of a region or country and are key elements for the dietary patterns of each country. These foods are commonly perceived as foods that have been consumed locally or regionally for a long time and the methods of preparation of such foods have been passed from generation to generation. Although the term ‘traditional foods’ is widely used, there are few definitions available [1, 2]. Two projects funded under the European Commission Framework Programme and the European Food Information Resource (EuroFIR), Network of Excellence and Traditional United Europe Food (TRUEFOOD), have been dealing with the concept of traditional foods. EuroFIR defined traditional food based on its types as a food of a specific feature or features, which distinguish it clearly from other similar products of the same category in terms of the use of ‘traditional ingredients’ (raw materials or primary products) or ‘traditional composition’ or ‘traditional type of production and/or processing method’’. The definition was extended comprises a description of the terms ‘traditional ingredients’, ‘traditional composition’ and ‘traditional type of production and/or processing’ [3]. From a consumer’s perspective, Guerrero et al. [4] in TRUEFOOD defined a traditional food product as ‘a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country’ [2]. According to Egan et al. [5], nutritional composition data are an essential resource for health researchers and epidemiologists who investigate the relationship between food and disease in populations and require an accurate estimation of nutrient intake, and are also the basis for the development of dietary recommendations. Nutritional composition data for traditional foods are also necessary to elucidate their role in the traditional dietary pattern of a population. Some traditional foods and patterns may have potential health properties that have been tested over time [3, 6] and, in recent years, consumers have shown an increased interest and demand for traditional foods as they are often perceived as having specific sensory characteristics and being of higher quality [4, 7, 8]. This research paper will present a comprehensive food composition data of some common traditional foods in Jigawa state Nigeria with emphasis of traditional ingredients as well as their health implications. However, some suggestions on the preventive measures on these regards were discussed. Study Area Jigawa State is in the North western part of Nigeria between latitudes 11.00°N to 13.00°N and longitudes 8.00°E to 10.15°E. It was created out of the old Kano State in August 1991 and has a total population of 4,348,649 inhabitants [9]. About 80 per cent of the population is found in the rural areas and predominately farmers and Muslims. The socio-cultural situation in Jigawa State could be described as homogeneous: it is mostly populated by Hausa/Fulani, who can be found in all parts of the State. 2. Material and Method Sample size and Sample Collection A mixed questionnaire (open and closed) in both local language (Hausa) and English were used as an instrument for data collection. A clustered sampling method was strictly adhered to, in which the whole Jigawa state was divided into three clusters based on the three senatorial districts of the state. A total of 1,500 questionnaires were administered to the population of 4,348,649 (500 to each senatorial district) in which 1,250 were returned. Based on the filled questionnaires, three representative samples of traditional foods which includes most prepared food (Tuwon Masara), moderately prepared (Danwake) and least prepared (Moimoi) foods from the population were selected, collected and transported to the laboratory for chemical food composition analysis. Paper ID: ART20192738 DOI: 10.21275/ART20192738 676