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Composition, mineral safety index, calcium, zinc and phytate interrelationships in four fast-foods consumed in Nigeria

E.I. Adeyeye
O.T. Orisakeye
M.A. Oyarekua


The proximate, mineral and amino acid contents and calculated values of calcium/phytate Ca/Phy, Zn/Phy, [Ca][Phy]/[Zn], Ca/P, Na/K, Ca/Mg, [K/(Ca+Mg)], mineral safety index (MSI) for Na, Mg, P, Ca, Fe and Zn, and the amino acid scores were determined in four fast-foods consumed in Nigeria. The fast-foods were meat pie, doughnut, moin-moin (steamed bean pudding) and cake. In the proximate: protein ranged 156-327 g/kg, carbohydrate ranged 467-664 g/kg and energy ranged 14-16 mega Joules (14-16 MJ/kg). In minerals: Zn ranged 323-1071 mg/kg and 119-327 mg/kg in Fe while Cu and Co were not detected. The highest phytate level (2554 mg/kg) was observed in moin-moin. [Ca][Phy]/[Zn] ranged 0.04-0.06 showing Zn availability for body biochemical use. The essential amino acids were on the high side with range of 243-317 mg/g crude protein. The limiting amino acids varied. The best MSI was observed for Ca while the worst was observed for Zn showing that Zn might have some deleterious effects. Two independent experiments were conducted.


KEY WORDS: Fast-foods, Minerals, Amino acids, Mineral Safety Index


Bull. Chem. Soc. Ethiop. 2012, 26(1), 43-54.



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eISSN: 1726-801X
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