Proximate, Functional, Selected Vitamin and Mineral Composition of Four Culinary Tourism from Cross-River State of Nigeria. (Astragalus)

Abstract

This paper assess the proximate, functional, selected vitamin and mineral composition of four culinary tourism from cross-River State of Nigeria. The ingredients were purchase from a local market in Idah, Kogi State, Nigeria. The four dishes were prepared under good hygienic conditions in an established laboratory and sent to the analytical laboratory for there proximate, functional vitamin and some selected minerals. The result revealed that the oil and water absorption capacities of the dishes ranges from 5.44(19.27%) – 8.64(30.61%) and 5.89(23.13%)-6.89(27.06%) respectively. Moisture and fat content ranges from 62.57(24.30%) – 65.90(25.60%) and 6.86(17.85%)-12.11(31.50%) respectively. Whereas the vitamin content of the dishes ranges from 2.98(28.85% vit A)-3.677(28.14% vit A), 0.48(22.97 Vit E)-0.56(26.80% vit E), 0.83(24.08% vitD)-0.93(26.35% vit D), 0.32(32(21.99% vit K)-0.43(30.50% Viit K) and 0.59(19.61% Vit B12)-0.71(27.84vitB12) respectively. The calcium and magnesium ranges from 0.66(23.08%)-0.76(27.27%), sodium and potassium ranges from 0.60(23.35%)-0.64(24.90%) and 0.88(22.92%)-1.20(30.73%) respectively. Whereas Iron and Zinc ranges from 1.29(23.96%)-1.37(28.49%) and 0.86(23.12%)-0.97(26.08%) respectively. In the dishes. The base line data recorded in this research would undoubtedly, serve not only as a guide to tourist but detailed documentation of these culinary tourism of Cross-River State of Nigeria.

Keywords: Culinary Tourism, Tourist, Food, Destination, Cuisines and Dishes.