Appraisal of Fura Processing and Consumption Pattern in Ankpa Local Government Area, Kogi State, Nigeria
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 2
Abstract
Background: Fura serves as dietary staple food and beverages for many adults, but it is considered to be of lower nutritive value due to its low protein content and limitation in essential amino acids. Traditional fura in dumpling form has a limited shelf life. Objectives: A survey on the processing practices and consumption pattern of fura a traditional cereal-based-food product was conducted to be able to provide information that would be used to improve on the nutritional quality and acceptability of fura. Methodology: Purposive sampling was used to select four (4) areas in Ankpa local government in Kogi State. Simple random sampling was used to select 200 respondents from the four (4) areas. Semi structured questionnaire and interview were procedures employed for data collection. Results: The results showed that majority (40.6%) of the respondents had primary education and therefore ill equipped to appreciate nutritional composition of food. Majority (88.4%) of respondents indicated the use of millet as the major grain for fura processing. 51% of the respondents use stream/river water to process fura. This has implication on the safety of fura for consumption. 75.6% interviewed had no knowledge on the nutritional quality of fura. The study indicated that 91.2% of the respondents were favorably disposed to the idea of powdered fura while 93.6% expressed willingness to accept protein improved fura. The three most preferred protein sources were Soybean groundnut and cashew nut. Conclusion: The study ascertained the willingness of respondents to accept nutritionally improved powdered fura.
Authors and Affiliations
Yusufu Peter A wodi
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