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Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State

Received: 25 March 2020     Accepted: 13 April 2020     Published: 30 April 2020
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Abstract

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.

Published in World Journal of Food Science and Technology (Volume 4, Issue 2)
DOI 10.11648/j.wjfst.20200402.16
Page(s) 53-61
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Seasonal Variations, Proximate Analysis, Street Vended Foods, Protein, Moisture Content

References
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    Oyet Gogomary Israel, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri. (2020). 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, 4(2), 53-61. https://doi.org/10.11648/j.wjfst.20200402.16

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    ACS Style

    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 J. Food Sci. Technol. 2020, 4(2), 53-61. doi: 10.11648/j.wjfst.20200402.16

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    AMA Style

    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 J Food Sci Technol. 2020;4(2):53-61. doi: 10.11648/j.wjfst.20200402.16

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  • @article{10.11648/j.wjfst.20200402.16,
      author = {Oyet Gogomary Israel and Achinewhu Simeon Chituru and Kiin-Kabari David Barine and Akusu Monday Ohwesiri},
      title = {Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State},
      journal = {World Journal of Food Science and Technology},
      volume = {4},
      number = {2},
      pages = {53-61},
      doi = {10.11648/j.wjfst.20200402.16},
      url = {https://doi.org/10.11648/j.wjfst.20200402.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200402.16},
      abstract = {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 (P0.05) 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.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State
    AU  - Oyet Gogomary Israel
    AU  - Achinewhu Simeon Chituru
    AU  - Kiin-Kabari David Barine
    AU  - Akusu Monday Ohwesiri
    Y1  - 2020/04/30
    PY  - 2020
    N1  - https://doi.org/10.11648/j.wjfst.20200402.16
    DO  - 10.11648/j.wjfst.20200402.16
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 53
    EP  - 61
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20200402.16
    AB  - 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 (P0.05) 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.
    VL  - 4
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

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