Effect of Cooking on Nutrient Composition of Some Selected Prepared Diets Consumed in Kano State, Nigeria

Food processing involves various processes or steps taken to make food edible, and it varies not only with the nature of the recipe but also with ethnicity. It may have effect(s) on the nutrient and non-nutrient content of the prepared diets. The effect of cooking on the nutrient contents of prepared diets and their ingredients/recipes consumed in Kano State-Nigeria was studied. The recipe and a fraction of the prepared diets were dried and ground into powder for analysis. The contents of the samples of proximate minerals, vitamins, and anti-nutrients were determined using standard methods. The evaluated carbohydrates and energy content of the prepared diets are significantly higher (P<0.05) compared to estimates from the total recipe (EFTR) used except in danwake. The EFTR protein, fat, fiber, ash and moisture were significantly higher (P<0.05) than that of prepared diets except for Fiber in danwake. All the EFTR mineral contents of prepared diets were significantly higher (P<0.05) compared to that of prepared diets except for Cr and K in rice and beans and TMW SWKS, respectively. The EFTR anti-nutrients were significantly higher (P<0.05) than those of prepared diets except for Tannins, C. glycosides and phytates in danwake, rice, and beans. The findings of this study show that the effect of cooking on the nutritional content of prepared diets varies with the nutrient.