Mac-Inegite ¹, O. K. Jose O'obagaiye ¹, A. Owolabi Olumuyiwa ²

Affiliations
1 Department of Biochemistry, Ahmadu Bello University, Zaria, NG
2 Food Technology Programmes National Agricultural Extention and Res. Liason Services, Ahmadu Bello University, Zaria, NG

Abstract

The role of riboflavin in intermediary metabolism has been clearly defined. As a constituent of two coenzymes, FMN and FAD, riboflavin functions essentially as proton and electron carriers in the respiratory chain and oxidative phosphorylation. Fordyce and Driskell have shown that riboflavin is a fundamental constituent of animal tissues, including man and therefore, essential for growth and normal health. Available evidence has shown that appreciable quantities of riboflavin are derived from foods of animal origin. In Nigeria, where there is increasing difficulty of obtaining foods of animal origin, it is evident that ariboflavinosis arising from high caloric requirement and sub optimal intakes may be prevalent. The imbalance in nutrient intake is evident in the prevalence of malnutrition amongst rural populace, especially children and nursing mothers. Consequently plant sources may be the best alternative for meeting riboflavin requirement of the population.

Full Text

     

Mac-Inegite ¹, O. K. Jose O'Bagaiye ¹, A. Owolabi Olumuyiwa ²

Affiliations
1 Department of Biochemistry, Ahmadu Bello University, Zaria, NG
2 Food Technology Programme National Agricultural Extension and Resi. Liaison Services, Ahmadu Bellow University, Zaria, NG

Abstract

Fruits, which are usually consumed when ripe, contain significant amount of thiamine, riboflavin and niacin, although they are not excellent sources of these vitamins. The economic downturn worldwide, especially in the developing countries made foods that are excellent sources of these vitamins beyond the reach of majority of the populace. Hence these fruits that are usually seasonal, cheap and available near most homes are the ready source of these vitamins to the generality of the people.

Full Text

     

Mac-Inegite ¹, O. K. Jose Obagaiye ¹, A. Owolabi Olumuyiwa ¹

Affiliations
1 Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, NG

Abstract

In recent years, various techniques have been proposed and adopted for use in household operations and at the industrial level for the processing of foods with the aim that the foods are ensured of nutrient and aesthetic conservations, improved palatability and a ready allowrance for introduction of novel diets for the human populace.

Full Text

     

Mac-Inegite ¹, O. Jose ¹, O. K. Obagaiye ¹, A. Owolabi Olumuyiwa ¹

Affiliations
1 Department of Bio-Chemistry, Ahmadu Bella University, Zaria, NG

Abstract

Although a few investigators have reported losses In thlamin and riboflavin in cowpeas and rice during cooking, there has been little information on the retention of thiamin (vitamin B₁), riboflavin (vitamin B₂) and niacin (vitamin B₃) during household boiling of the predominant staples such as rice, cassava, potatoes and yam.

Full Text