Abstract
This research evaluated the vitamin composition of locally sourced and formulated breakfast meals for school-aged children, contributing to sustainable nutrition. An experimental design was adopted to produce flours from various locally available foodstuffs, including corn, date, sweet potato, oat, and bonga fish. Six samples of breakfast meals were formulated at different ratios using these flours. Standard laboratory analytical method of Association of Official Analytical Chemists (AOAC) laboratory analytical methods were employed to determine the vitamin composition of the samples. The results revealed that the samples contained significant amounts of vitamins B1 (0.74-0.93 mg/100g), B2 (1.24-1.66 mg/100g), B3 (1.75-2.83 mg/100g), carotene (26.72-38.41 ug/g), E (1.83-2.57 mg/100g), K (3.31-6.91 ug/g), B6 (1.45-2.73 mg/100g), B9 (4.74-6.81 ug/g), and D (0.35-0.82 ug/g). These findings support the use of local ingredients in child nutrition, may better support the nutritional needs of school-aged children, particularly for cognitive development, energy metabolism, and immune function. Further studies are recommended to examine these breakfast formulations' shelf-life.
Keywords: Breakfast, Composition, Locally sourced, Meal, School-aged children, Vitamin
Publication Date: 2025-12-10