Determination of Proximate and Vitamin Composition of Different Varieties of Pap Sold in Owo Market, Ondo State

ABSTRACT
Pap is an important food in Nigeria, as a popular for its consumption as breakfast meal and as a complementary food for babies. This study was carried out to determine the proximate and vitamin composition of different varieties of pap sold in Owo Market, Ondo State. The proximate and vitamin composition of the samples were determined using the standard methods of the Association of official Analytical Chemists (AOAC). A One-way analysis of variance (ANOVA) was done to analyse the significance difference between the samples and the result was expressed as the mean ± standard deviation. Out of the three samples that were used in this study, Sample 3 (yellow maize, sorghum, sorghum leaf, ginger and jero) has the highest value (51.463%) of moisture compared to the other three samples. The protein composition of the samples shows that yellow maize has the highest value (2.373%) of protein compared to the other samples. The fat content of the samples ranged from (1.07%) for yellow maize to (1.187%) for sorghum, sorghum leaf and ginger. Also, the crude fiber content of the samples shows that sorghum, sorghum leaf and ginger have the highest value (4.663%) of crude fibre, while  yellow maize has the least fiber content value (1.973%). The result shows that sample 3 had the highest vitamin D, vitamin B₂ , vitamin C, and vitamin B₆ content (1.064mg/g, 2.539mg/g, 11.84mg/g and 0.006mg/g respectively). Pap is indeed a nutritious meal that can be incorporated into an individuals diet for calorie and nutrient supply.