Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State
World Journal of Food Science and Technology
Volume 4, Issue 2, June 2020, Pages: 53-61
Received: Mar. 25, 2020; Accepted: Apr. 13, 2020; Published: Apr. 30, 2020
Views 131      Downloads 69
Oyet Gogomary Israel, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Achinewhu Simeon Chituru, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Kiin-Kabari David Barine, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Akusu Monday Ohwesiri, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Article Tools
Follow on us
This study examined the interaction effect of seasonal variations and locations on the proximate compositions of vended street food in parts of Port Harcourt metropolis. The study was carried out using complete randomized block design in factorial experiment. Three (3) Factorials were used (with factor A as Season, B as Location and C as Street Vended foods). The experiment was conducted in dry and raining seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, fish, yam, suya, meat pie and doughnuts that were purchased from parts of Port Harcourt city respectively. The foods were sampled twice each seasons and the mean results recorded. The Result for proximate composition of street vended foods during the raining and dry seasons, with moisture content ranged from RF1-3 Wet (58.90 - 62.53%) and Dry RF1-3 (52.55 - 59.56%), with the highest moisture content occurring in Fish at Makoba - 62.53% during the wet season, while the lowest moisture content was recorded by DN1-3 Wet (24.84 - 31.98%), Dry (19.08-23.52%) and showed that the Moisture content of each of the food types were significantly different (P<0.05) with respect to seasons and location. Ash, fat, protein, crude fibre and carbohydrate content of the street vended foods ranged from 0.65 – 3.32%, 0.68 – 14.43%, 1.03 – 47.35%, 1.25 – 6.45% and 0.04 – 51.25%, respectively. Suya samples from Makobar (SY1) gave high crude fibre of 6.45%. High carbohydrate of 51.25%, 49.55% and 47.19% were showed in samples DN1, DN2 and DN3, respectively and were significantly different (P<0.05) with respect to location except suya with values of 5.50%, 3.26% and 3.82% which were not significantly different (P>0.05) in spite of location. Three-way factorial analysis showed that the interaction effect of seasonal variation and location on the proximate composition of selected street vended foods were significantly different (P<0.05) and may be due to the processing and food handling methods, species, seasonal effects on the raw materials and not particularly about the location of food samples.
Seasonal Variations, Proximate Analysis, Street Vended Foods, Protein, Moisture Content
To cite this article
Oyet Gogomary Israel, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri, Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State, World Journal of Food Science and Technology. Vol. 4, No. 2, 2020, pp. 53-61. doi: 10.11648/j.wjfst.20200402.16
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Ihekoronye AI, Ngoddy PO (1985) Integrated food science and technology for the tropics, McMillian Publishers, Ltd, London pp: 4-5, 293-298.
Martins, J. H. (2006). Socio – economic and Hygiene Features of Street Food Vending in Gauteng. South African Journal of Clinical Nutrition, 19 (1): 18-25.
Mosupye, F. M., & Holy, A. (1999). Microbiological quality and safety of ready to eat street vended foods in Johannesburg, South Africa. Journal of Food Prot. [PubMed]. 62: 1278–1284.
FAO and WHO (2005) Informal food and distribution sector in Africa (Street Foods): Importance and challenges. Regional Conference on Food Safety for Africa.
Francis A and Mogens J (1975). Protein and Nutrition Policy in Low- income Countries. The General Publishing Company Limited, Toronto. 1-2.
Dosumu OO, Oluwaniyi OO, Awolola GV & Oyedeji OO (2012). Nutritional Composition and Antimicrobial Properties of three Nigerian Condiments. Nigerian Food Journal 30: 43-52.
Oyet, G. I, Kiin-Kabari, D. B, Akusu, M. O & Achinewhu, S. C (2020). Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis. European Journal of Nutrition & Food Safety 12 (1): 16-29, 2020; Article no. EJNFS. 54483 ISSN: 2347-5641.
Brian A. F and Allan G C (1985). Food Science, a chemical approach. 4th edition. Printed in Great Britain for Hodder and Stoughton Educational.
AOAC (2012). Association of official Analytical Chemists, Official Methods of Analysis. 19th edition, Washington, D. C, U.S.A.
Egbebi, A. O & Seidu K. T (2011). Microbiological evaluation of Suya (dried smoked meat) sold in Ado and Akure, South West Nigeria. European Journal of Experimental Biology. 1 (4): 1-5.
Ashiedu JJ (1998) Processing and tropical crops. Macmillian Publishers Ltd London and Basingstoke.
Opeolu, B. O., Adebayo, K., Okuneye, P. A., & Badru, F. A. (2010). Physicochemical and Microbial Assessment of Roadside Food and Water Samples in Lagos and Environs. J. Appl. Sci. Environ. Management. 14 (1) 29-34.
FAO. (1998). Carbohydrate in Human Nutrition. Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 66.
Oranusi S, Braide W, Eze UC, & Chinakwe E (2013) Quality aspects of African salad. Journal of Emerging Trends in Engineering and Applied Sciences 4: 287-292.
Jose, M. B., T. Benjamin, B. R. Moises & S. S. Nevin, (1989). Nutritional goals for health in Latin America. UNU Food and Nutrition Bulletin, pp: 85.
Perreira MA, and Pins JJ (2000) Dietary fiber and cardiovascular disease: experimental and epidemiologic advances. Current Atherosclerosis Reports 2: 494-502.
Ekop AS (2004) Effects of processing on the chemical composition of maize. Proceedings of abstract, 24th Annual Conference of Nigeria Society of Biochemistry and molecular Biology, University of Calabar, Nov. 24th-27th.
Osundahunsi OF, Fagbemi TN, Kesselman E,& Shimoni E (2003) Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural Food Chemistry 51: 2232-2236.
Abioye, VF, Ade-Omowaye BIO, Babarinde GO, & Adesigbin MK (2011) Chemical, physico-chemical and sensory properties of soy-plantain flour. African journal of food science 5: 176-180.
Jido, B. A., Haruna, M., Abdullah, M. A., Shehu, A. A., Sadisu, F. U., Yahaya, A. & Ali, M. (2019). Determination of Proximate Composition of Selected Street Vended Fried Foods Sold in Wudil Town Kano State, Nigeria. Chemistry Research Journal, 2019, 4 (1): 33-39.
Ekong GS, Ogban PI, Ibia TO, & Adam AA (2009) Evaluation of nutrient –supplying potentials of fluted pumpkin (Telfairia occidentalis, Hook, F) and Okra (Abelmoschus esculentus) (L) Moench. Academic Journal of Plant Sciences 2: 209-214.
FAO. (1988). Roots, Tubers, Plantain and Bananas in Human Nutrition. Food and Agriculture Organization of the United Nations, Rome, Italy.
SAN. (2003). Fast Food. The Swiss Association for Nutrition, Berne.
Pikuda. O. O and Ilelaboye, N. O. A (2009). Proximate Composition of Street Snacks Purchased from Selected Motor Parks in Lagos. Pakistan Journal of Nutrition, 8: 1657-1660.
Akusu OM, and Kiin-Kabari DB (2012) Protein quality and sensory evaluation of moi-moi prepared from cowpea/maize flour blends. African Journal of Food Science 6: 47-51.
Ejima OAW and Ejima OS (2015) Nutritional potential of improve fresh maize moi-moi compared with bean moi-moi. Int J Innov Res Sci Eng. Techno 2: 559-572.
Abiodun, O. A, Oladeinde, O. O., Adeyeye, S. A. O, & OLADEJI, I. (2017). Quality Assessment of Doughnut Prepared from Wheat Flour Enriched with Bambara Nut Flour. Journal of Culinary Science & Technology, 15 (3), 272-283.
Watts BM (1989) Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada. p. 159
Sunful RE, Sadik A, Darko S (2010) Nutritional and sensory analysis of bean and wheat flour composite cake. Pakistan Journal of Nutrition 9: 794 -796.
MAFF., 1981. The Analysis of Agriculture Materials. 2nd Edn, HMSO., London, pp: 22.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186