Investigations on the nutritive value of some Ghanaian foodstuffs.
1971
Watson, J.D., Department of iochemisry, Nutrition and Food Science, University o Ghana, Legon, ()
Analyses were made to evaluate the nutrient content of some foodstuffs consumed in Ghana. The evaluation was carried out on 150 food items with respect to gross energy value, proximate principles, minerals and to the degree of waste in the foodstuff as purchased. The gross energy value of each foodstuff determined with a ballistic bomb calorimeter was compared with that calculated using the physical heats of combustion for the energy yielding nutrients. There was fairly good agreement between the calculated and determined values in about 81% of the food items investigated (± 5% error). The greatest differences were found to occur mostly with those food items with a high calorific value. With respect to the minerals, it was found that the phosphorus content of plant foods were lower while the iron content of some items particularly those obtained from the northern regions of Ghana were higher than expected. The reasons for this are discussed. Some suggestions for further work in this field are made.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Council for Scientific and Industrial Research, Institute for Scientific and Technological Information