Abstract

The proximate analysis and mineral content of seven most  commonly used foods that makeup a typical daily Nigerian meal was evaluated. The foods were analyzed as eaten and expressed on 100g edible portion. The crude protein content  ranged from 0.26 % in eba to 20.5% in meat. Stew  had the  highest energy content due to the high percentage of fat at 21.2%. Vegetable based foods had the highest  concentration of crude fiber, 0.88% in stew, followed by root and tuber foods, 0.8% and 0.69% in yam and eba respectively. The ash  content was highest  in bread at 1.66% while the lowest value was recorded in eba, 0.3%. The mineral composition followed  the same trend as the ash content.