Review of the Energy and Proximate Content of Selected Staple Foods Consumed by Diabetic Patients in Enugu State, Nigeria
DOI:
https://doi.org/10.3923/pjn.2021.1.8Keywords:
Blood glucose, energy contents, fruits, mixed dishes, staple foodsAbstract
The knowledge of the energy and proximate composition (carbohydrate, fats, protein, ash, moisture and fibre) of foods, is vital for every nutrition professional. This knowledge enables the professional, to provide evidence-based nutrition intervention to hospitalized patients and the community. The nutrient content of mixed dishes consumed in Enugu State have been of concern to nutritionists and dietitians due to the variations in the recipes used by different households. This study, reviewed the available food composition tables for use in Nigeria and West Africa. A systematic review of studies conducted in Enugu State and Nigeria as well as other related literature, were carried out to document the energy and proximate composition of selected foods consumed in Enugu State. The respective foods reviewed included: Igbangwu-oka, achicha (cocoyam and pigeon pea-based meal), ayaraya-oka (maize and pigeon pea-based meal), ayaraya-ji, okpa, jollof rice, boiled white rice and abacha. The energy and proximate composition of the following fruits were also reviewed: apple, pineapple, watermelon pawpaw and banana. The findings showed variations in the energy and proximate composition of these foods in the various study reports including the food composition tables. The range for energy and proximate composition of each food component reviewed have been reported in this study. The results of this review, will serve as a handy reference tool for nutrition professionals, researchers and the general public.
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