+44 330 818 7254Lawal A.K, Adedeji O.M.
An investigation was carried out to determine the nutritional and elemental analysis of warankasi (fermented milk product) sold in three (3) market locations Mushin, iyan-oba and Oshodi. Studies on the physicochemical parameters of pH and %lactic acid for warankasi in all the various locations ranged from 4.8-5.2 and 0.232%-0.270% respectively. The moisture, ash, protein, fats and carbohydrate content ranged as 63.6%-68.4%,6.4%-7.2%, 20.13%-21.09%, 3.0%-5.2% and 1.11%-4.27% respectively in all the various location studied. Mineral content of potassium, sodium, calcium, magnesium and iron (mg/100g) for samples obtained from Mushin was 6.82, 3.29, 10.07, 5.00, 5.63 respectively; and for samples obtained from Iyan-oba, it was 5.2, 2.63, 8.79, 4.65, and 4.38 respectively; and for samples obtained from Oshodi, was 6.37, 2.23, 9.07, 12, and 5.00 respectively. The significance of the nutrients and elements found in warankasi is discussed.
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