Comparative Analysis of Ingredients, Nutrients Composition and Consumption Pattern of Commonly Consumed Bouillon Cubes in Mubi North Local Government Area, Adamawa State, Nigeria

Abstract

Sixteen brands of NAFDAC approved bouillon cubes obtained at Mubi Market were used for this study, to compare the ingredients, nutrients composition and consumption pattern of the bouillon cube in Mubi North Local Government Area, Adamawa State. About 370 respondents were randomly selected from eleven wards to identify the consumption pattern using and pretested questionnaires. Data generated were analyzed using simple percentages.  Results showed that the types of bouillon cubes sampled contained Monosodium glutamate, starch, fat and salt except Ajino moto pellets contained only Monosodium glutamate. Nutrient showed energy content ranging from 152 to 808 kcal protein   4.4 to 11.7g,   total fat 1.4 to 9.42g, while carbohydrate 16 to 23g per100g. Also, minerals - sodium, iodine and iron showed contents of 21 to 24g, 2 to 4.33mg and 0.12 to 79 mg per 100g respectively. This study revealed that Maggi star was most frequently used having 33.5% while, 58% of the respondents do not know the content of the bouillon cubes and   68% used because of taste. An average pot of jollof rice, stew, soup and yam pottage 42%; 40.9%; 41.8% and 41.8% respectively, of the respondents used 5 to 8 cubes. About 47.3% of the respondents used 13 cubes per week. Bouillon cubes consumed in this area contains high amount of ingredients and nutrients that have negative effect yet they are consumed in excess with Maggi star being the best.