Nutrient content of the popular dishes consumed by children below five years of age in banana growing communities: a case study of Bukoba Rural District, Tanzania
| dc.contributor.author | Godson, Namsifu | |
| dc.date.accessioned | 2023-08-09T08:53:04Z | |
| dc.date.available | 2023-08-09T08:53:04Z | |
| dc.date.issued | 2014 | |
| dc.description | Thesis | en_US |
| dc.description.abstract | The study was carried out to identify popular dishes that arc given to children below five years of age in Bukoba Rural District. Cooking methods, ingredients used and percentage contribution of RDA to vitamin A and iron from the three popular dishes were assessed. The results showed that katogo (banana, beans and sardines), (stiff porridge, beans, and stewed sardines) and cassava with beans and sometimes sardines were the three popular dishes that were given to children below five years of age. The common cooking method used was boiling; others which were used rarely were steaming and frying the sardines with very little oil. The dishes were prepared as observed in the households during the survey. The nutrient content from the popular dishes were analysed and calculated using the HPLC and Microsoft Excel (2007) respectively. The proportion of the RDA for vitamin A and iron was calculated based on the RDA for vitamin A and iron which was 400 RAE and 10 mg respectively. The result on the proportion to the RDA showed that, for vitamin A, katogo dish with the average consumption size of 837.5 g had (43.68 RAE) and (77.81%) RDA of vitamin A, was the one with highest amounts (p<0.05) than the others. The component that had high and significant amount (p<0.05) of vitamin A was plain boiled banana (nshakala) with 78.57 RAE and 139.94% RDA of vitamin A with the average consumption size of 712.5 g. For iron the mixture of stiff porridge, beans and stewed sardines dish had 22.89 mg/100 g and 114.2% RDA. Katogo had 106.11% RDA of iron and showed no statistical significant difference (p<0.05) with that of a mixture of stiff porridge, beans and sardines. Steamed sardines with 28.31 mg/100 g and 53.08% of RDA of iron was the component with highest amount followed by stewed sardines with (25.38 mg/100 g) and (47.59%) contribution to the RDA. | en_US |
| dc.description.sponsorship | Bioversity International- Uganda Office | en_US |
| dc.identifier.uri | http://www.suaire.sua.ac.tz/handle/123456789/5586 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Nutrient | en_US |
| dc.subject | Dishes | en_US |
| dc.subject | Banana | en_US |
| dc.subject | Bukoba | en_US |
| dc.subject | Rural District | en_US |
| dc.subject | Banana growing communities | en_US |
| dc.title | Nutrient content of the popular dishes consumed by children below five years of age in banana growing communities: a case study of Bukoba Rural District, Tanzania | en_US |
| dc.type | Thesis | en_US |