Effects of storage and processing on the nutritive value of certain Nigerian foods

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Abstract
The effects of storage and processing on the nutritive value of two Nigerian foods-raw cowpea (Vigna unguiculata) flour and palm oil, have been investigated. Increased retention of both thiamine and riboflavin as a result of increased water activity (Aw) were recorded for cowpea flour stored for 6 months. A storage temperature of 5°C led to minimal losses of both vitamins in the stored flour. Differences in physico-chemical characteristics were observed between palm oil produced by the traditional method and that produced by a modern commercial method. Increasing Aw led to decreasing loss of unsaturation in the traditionally-produced palm oil during 4-week storage at ambient temperature (25°C).