Evaluation of Phytonutrient and Proximate Composition Profiles of Cereal-Based Tuwo Commonly Consumed in Matsango-Azare, Katagum Local Government Area of Bauchi State

Abstract

Cereal-based foods, particularly Tuwo, are among the the most consumed dishes not only in the Hausa/Fulani community of Matsango-Azare Katagum Local Government area of Bauchi State but the whole of sub-saharan Africa where these ethnic groups are the dominance. Anti-nutritional profiles and proximate composition of the tuwo from maize, millet, rice and guinea-corn consumed in this locality have been evaluated. Proximate composition ranged as follows, moisture 58.3940-68.3760%, ash 0.8320-0.3000%, fat 1.7950-3.1100%, protein 6.0170-10.9400%, carbohydrate 20.3600-33.4320%, crude fiber 0.4960-1.0695%. Phytochemical composition of the tuwo collected also ranged as follows, alkaloid 0.6830-2.7270mg/100g, flavonoid 0.8650-3.0620mg/100g,  terpenoids 0.4005-1.1170mg/100g, glycosides 0.5160-1.5025mg/100g, steroids 0.9040-2.0670mg/100g, tannins 2.2000-5.2545mg/100g, saponins 1.1575-5.0320mg/100g. The study provided important data on the most consumed of the tuwo types in the locality and their nutrients and anti-nutrient profiles were analyzed as stated. A campaign was set up which geared on improving the nutritional status of the people in this study area. It is recommended that the tuwo from single cereal-based flours require value addition with a legume which will improve the nutrient profiles and methods such as soaking, de-hulling need to be emphasized to these inhabitants as they help to reduce the extent of these phyto-chemicals.