Effect of cooking on the nutritive value of koko/kosaiA traditional breakfast meal of the hausas in Northern Nigeria
Ziegelhoeffer A.; De Jong J.W.; Ferrari R.; Turi Nagy L.
Food Chemistry 7(3): 181-187
1981
ISSN/ISBN: 0308-8146 DOI: 10.1016/0308-8146(81)90043-1Document Number: 336773
The effect of cooking on the nutritive value of koko/kosai was assessed by chemical analysis. There was significant loss in the proximate composition due to cooking. In addition, losses of some mineral elements and vitamins were observed. The losses in potassium, iron, zinc and phosphorus were 23, 6.7, 25 and 13.3%, respectively. Losses of vitamins B1, B2, C and carotene were 20, 46, 37 and 9.6%, respectively. The amino acid pattern of the koko/kosai was only slightly affected by the traditional method of cooking employed. Some suggestions and recommendations are made on how to retain most of the nutrients when cooking the meals.