Proximate composition of ten standardized Nigerian dishes

The objectives of the study are the standardization of ten Nigerian dishes and the determination of their proximate composition. Recipes for the ten dishes were obtained through the use of questionnaires. There were 200 respondents to the questionnaires consisting of housewives living in the major towns of south‐western Nigeria. One recipe for each meal was extracted from a known cookery book. The means for each ingredient of all the dishes were calculated from ten randomly selected recipes and then used in the preparation of the standardized dishes. The standardized dishes are: Burabisko, Jollof rice, Agbono soup, Stewed beans and fried plantain, Bean pudding, Melon seed and vegetable soup, Ikokore, Eba imoyo, Yam and eggs and Yam pottage. Consumer acceptability tests were conducted as well as proximate analyses according to AOAC. All dishes were considered acceptable since they scored more than 3, the benchmark for acceptability. Energy content of the dishes ranged from 281Kcal/100g (Jollof rice) to 510Kcal/100g (Agbono soup). The crude protein content ranged from 7.5g/100g for Burabisko to 27.4g/100g for Jollof rice. The results suggest that these dishes are good sources of energy and protein.