Volume 4, Issue 2, June 2020, Page: 53-61
Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State
Oyet Gogomary Israel, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Achinewhu Simeon Chituru, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Kiin-Kabari David Barine, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Akusu Monday Ohwesiri, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Received: Mar. 25, 2020;       Accepted: Apr. 13, 2020;       Published: Apr. 30, 2020
DOI: 10.11648/j.wjfst.20200402.16      View  325      Downloads  104
This study examined the interaction effect of seasonal variations and locations on the proximate compositions of vended street food in parts of Port Harcourt metropolis. The study was carried out using complete randomized block design in factorial experiment. Three (3) Factorials were used (with factor A as Season, B as Location and C as Street Vended foods). The experiment was conducted in dry and raining seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, fish, yam, suya, meat pie and doughnuts that were purchased from parts of Port Harcourt city respectively. The foods were sampled twice each seasons and the mean results recorded. The Result for proximate composition of street vended foods during the raining and dry seasons, with moisture content ranged from RF1-3 Wet (58.90 - 62.53%) and Dry RF1-3 (52.55 - 59.56%), with the highest moisture content occurring in Fish at Makoba - 62.53% during the wet season, while the lowest moisture content was recorded by DN1-3 Wet (24.84 - 31.98%), Dry (19.08-23.52%) and showed that the Moisture content of each of the food types were significantly different (P<0.05) with respect to seasons and location. Ash, fat, protein, crude fibre and carbohydrate content of the street vended foods ranged from 0.65 – 3.32%, 0.68 – 14.43%, 1.03 – 47.35%, 1.25 – 6.45% and 0.04 – 51.25%, respectively. Suya samples from Makobar (SY1) gave high crude fibre of 6.45%. High carbohydrate of 51.25%, 49.55% and 47.19% were showed in samples DN1, DN2 and DN3, respectively and were significantly different (P<0.05) with respect to location except suya with values of 5.50%, 3.26% and 3.82% which were not significantly different (P>0.05) in spite of location. Three-way factorial analysis showed that the interaction effect of seasonal variation and location on the proximate composition of selected street vended foods were significantly different (P<0.05) and may be due to the processing and food handling methods, species, seasonal effects on the raw materials and not particularly about the location of food samples.
Seasonal Variations, Proximate Analysis, Street Vended Foods, Protein, Moisture Content
To cite this article
Oyet Gogomary Israel, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri, Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State, World Journal of Food Science and Technology. Vol. 4, No. 2, 2020, pp. 53-61. doi: 10.11648/j.wjfst.20200402.16
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