Nutritional investigation of three commonly consumed fast foods in two major fast food restaurants in Lagos State, Nigeria

Udezo Peace Chinaza, Onigbinde Adebayo Omotayo, Adaramola Feyisara Banji, Aleshinloye Abimbola Ololade, Jegede David Olaoluwa, Ogunnowo Ayodele Adewale, Shokunbi Oluwatosin Sarah and Adewumi Aderiike Grace

Abstract

This study was carried out to investigate the proximate and mineral compositions of three commonly consumed fast foods (chicken pie, scotch egg and moi-moi); from two different fast food restaurants in Lagos State, Nigeria. These analyses were carried out using standard methods of Association of Official Analytical Chemists (AOAC). Results of proximate analysis showed that fast foods from restaurants A and B contain relatively good nutritive values. Also, of the fourteen minerals assayed, results were obtained for nine (Fe, Zn, Mn, Na, Ca, Mg, Cu, K and P) with variation in their concentrations. Meanwhile, Nickel, Chromium, Lead, Cobalt, and Cadmium were not detected in any of the foods from both restaurants. The results of this study showed slight variations in the proximate compositions but significantly wide variations in the mineral contents of the fast foods from the two restaurants. These disparities could be as a result of differences in ingredients used and methods of processing and/ or preparing the fast foods. The results of this study also showed that fast food samples from restaurant B generally contained higher amount of minerals. However, the very high amounts of Sodium, Phosphorus and Potassium found in all three fast food sample from restaurant B are of great concern. This suggests that regular consumption of these foods especially from restaurant B may pose health risk to the consumers.