Proximate and mineral composition of commonly consumed pasta dishes among adolescents and young adults in Abeokuta, Ogun State, Nigeria

Abstract

Background: The craving and transition of adolescents and young adults towards convenient and easyto-cook foods has increased over the years. Hence, the need to provide nutrient data on the different forms of pasta dishes commonly consumed.

Objective: This study standardized and determined the proximate and mineral contents of commonly consumed pasta dishes among adolescents and young adults in Ogun state.

Methods: A cross-sectional research design was adopted, data on consumption patterns and recipes of commonly consumed pasta dishes were obtained from four hundred purposively selected undergraduates attending three public tertiary institutions in Ogun State using a semi-structured questionnaire. Recipes were standardized and the five commonly consumed pasta dishes were prepared and analyzed for proximate and mineral content using standard methods. Data were analyzed using percentage, median, and standard deviation. The daily value (DV) was calculated.

Results: Over half (54.8%) undergraduates consumed pasta dishes as the main meal for at last 1-3 times/week Moisture, carbohydrate, protein, crude fiber and ash contents ranged from 24.64-33.50 g/100g, 24.18-38.56 g/100g, 11.04-17.67 g/100g, 0.68-2.59 g/100g and 2 2.21-4.02 g/100g respectively. Also, the calcium content of the dishes ranged from 60.66-107.48mg/ 100g and contributed to about 8% DV, sodium content ranged from 530.15-1152.58 mg/ 100g and contributed 50% DV, iron content ranged from 9.98-17.47 mg/ 100g and contributed 97% of DV and zinc content ranged from 3.42-5.16 mg/ 100g and contributed about 47% DV.

Conclusion: Pasta dishes have good nutritional quality and will contribute significantly to recommended daily value if habitually consumed.