International Journal of Agricultural and Food Science

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1 Available online at International Journal of Agricultural and Food Science Universal Research Publications. All rights reserved ISSN Original Article STANDARDIZATION AND PROXIMATE ANALYSIS OF STREET FOODS SOLD IN SALEM DISTRICT Nazni. P * and Jaganathan. A Department of Food Science and Nutrition, Periyar University, Salem, Tamilnadu, India * Corresponding Author: naznip@gmail.com Received 18 August 2014; accepted 28 August 2014 Abstract Street are ready to eat and beverages prepared and sold by vendors especially in streets and similar public places. The street are being served quickly, also tasty and it is available at reasonable rates. It attracts all the age groups, especially the younger generations. Aim of this study was to study nutrient components of food sold by small vendors and to compare between homemade and vended food with respect to nutritional quality. Totally seven street vending food samples (4 Chinese food, 2 South Indian food and 1 Punjabi ) were collected from four different locations of Salem District vendor in an aseptic container and immediately transferred to the laboratory for analysis. The same street vendor food samples were made at home for standardization. Chemical composition of seven street viz. panipoori, pav bhaji, cutltet, samosa, oothappam, paniyaram and roti, sold by the selected (30) vendors in Salem District, were investigated. Descriptive statistics was used to analyze the collected data. The results of the proximate analysis of food samples showed that the mean panipoori values ranged from %, g, g, g and 25-62g respectively for moisture, carbohydrate and protein values. Pav bhaji s food samples showed nutrient compositions ranges from , %, g, g, g, 60-12g, 30-65g, mg, mg, mg, mg and mg of ph, moisture, protein, carbohydrate, ash, fat, fibre, vitamin C, thiamine, riboflavin, calcium and iron respectively. The other street such as cutlet, samosa, oothappam, paniyaram and roti showed there was an appreciable difference in the proximate composition of the collected street food samples with the homemade. From this study it was concluded that homemade provide an appreciable amount of recommended nutrient composition than the selected area food samples. It could be observed in this study that nutritionally homemade provide appreciable nutrients and calories to the consumers Universal Research Publications. All rights reserved Key words: Nutritional composition, common, paniyaram, roti and samosa. Introduction Ready-to-eat are that can be bought directly from street vendors or hawkers or at local markets and eaten immediately i.e. without necessarily having to cook before consumption as they have been already prepared by the vendors. Street are defined as ready to eat and beverages prepared and or sold by vendors and hawkers especially in street and other similar public places (FAO, 1987).These are very popular worldwide and provide readily available delicacies at a cheaper rate (Mosupye et.al, 2000) However, the unhygienic conditions in which these are prepared, stored and served raise a question regarding their microbiological quality. These can endanger public health by causing various acute and chronic food borne diseases through pathogenic microbes or toxic substances present in them. Street are ready to eat and beverages prepared and sold by vendors especially in streets and similar public places. Street food is almost universal in developing countries, and in the industrial world. This activity has reached new dimensions as a result of rapid urbanization. The street are being served quickly, also tasty and it is available at reasonable rates. It attracts all the age groups, especially the younger generations. Street vended food, even when produced under low level of hygiene, is usually consumed regardless of the source of production or quality of raw materials used. The choice of a particular street food thus depends on taste, economic power and availability at the point of consumption (Sobukola et al., 2008). Eating out has become a common practice in cities. This is because of the changing life style and busy 94

2 schedule of the people, which has resulted in uncontrolled growth and mushrooming of street food vendors, food joints, fast food corners, public food establishments etc. Familiarity, low cost, tastes and consumer conveniences are some of the other appealing factors that make street popular (Hanashiro et al, 2005). Selling the street food is an important occupation that creates employment for a large number of people in the world (Chakravarty Indira, 2003). The street food industry plays an important role in meeting the food requirements of urban dwellers in many cities and towns of developing countries. The industry feeds millions of people daily with a wide variety of that are relatively cheap and easily accessible by the people. By However, food borne illnesses of microbial origin are a major health problem associated with street (WHO, 2002). Materials and Methods Source of samples Samples were collected from two different location of a local food markets present in North regions (Suramangalam and Meyanur) of Salem district of Tamilnadu. This vending site was chosen because the market is the major junction towns for many vendors to patronize the market for sales. Majority vendors were present in this location. Collection of Samples A total of 6 street food samples comprising of different food categories such as fast food and snacks, Chinese food, south Indian food and Punjabi (Pani Poori, Pav bhaji, cutlet, samosa, oothapam, paniyaram and Roti) were purchased from four different area (Suramangalam, Meyanur, Gugai and Ammapet) of Salem District. These market areas were visited on three different occasions for sample collection. All the samples were collected in aseptic polythene bags and transported in a cold box to the laboratory for processing within 30 minutes-1hours after collection. Determination of Proximate composition By using the standard methods the moisture, Ash, crude fat, crude fibre, and crude protein and carbohydrate contents of each food sample were analyzed and all of which were carried out in triplicate. Moisture content was determined by heating 2.0 g of each fresh sample to a constant weight in a crucible placed in an oven maintained at 105 0C.The ash content was determined by the incineration of 1.5 g samples placed in a muffle furnace maintained at 550 0C for 5-8 hrs. The crude fibre was obtained by digesting 2 g of the samples with H2SO4 and NaOH and incinerating the residue in a muffle furnace maintained at 550 0C for 5-8 hrs. The crude protein (% total nitrogen X 6.25) was determined by Kjeldahl method, using 2 g of the samples. The crude lipid content was obtained by exhaustively extracting 10 g of each sample in a Soxhlet apparatus using N-Hexane as the extractant. Each analysis was carried out in triplicates. The carbohydrate content was determined by the difference i.e. deducing the sum of the percentage (moisture, ash, fibre, fat, and protein) from 100. Thiamine, riboflavin, vitamin C were also analysed in this 6 street vendor using standard techniques. Statistical analysis All data were subjected to analysis of variance and means were separated by Turkey Test to establish of where there were significant differences between the means (Ihekeronye & Ngoddy 1985). Results and Discussion The proximate analyses of seven street food samples were depicted in the following heading. Proximate composition of panipoori The proximate composition of panipoori collected at various locations in Salem District of Tamil Nadu is presented in Table 1. The result indicated that the most abundant components of the panipoori were moisture, carbohydrate, protein, fat and fibre. The moisture, carbohydrate and protein values obtained were %, g, g, g and 25-62g respectively. Among the selected four areas of street food samples, highest nutritive values such as protein (13.5g), fat (120g), fibre (62g) and calcium (12.32mg) were recorded on homemade food samples. The highest nutritive value difference between the areas and homemade showed a varietal difference of the cooking. Across the location, there were appreciable differences in the proximate composition of the panipoori sold to consumers in the selected areas. Proximate composition of pav bhaji The results of the proximate composition of pav bhaji collected from different locations and its standardization at home were shown in Table 2. The collected Pav bhaji food samples showed nutrient compositions ranges from , %, g, k.cal, g, 60-12g, 30-65g, mg, mg, mg, mg and mg of ph, moisture, protein, carbohydrate, ash, fat, fibre, vitamin C, thiamine, riboflavin, calcium and iron respectively. By comparing the four areas food samples with the homemade, homemade food showed highest nutrient content than the selected area. The highest nutritive value difference between the areas and homemade showed a difference in cooking. Across the location, there were appreciable differences in the proximate composition of the pav bhaji sold to consumers in the selected areas. Proximate composition of cutlet The proximate composition of cutlet sold around in Salem city was indicated in Table 3. The results showed that a large part of cutlet samples consisted of water and carbohydrate. The values recorded for fat, protein and ash were considerably low when compared to homemade. The collected cutlet food samples showed nutrient compositions ranges from , %, g, k.cal, g, g, 50-65g, mg, mg, mg, mg and mg of ph, moisture, protein, carbohydrate, ash, fat, fibre, vitamin C, thiamine, riboflavin, calcium and iron respectively. The highest values of carbohydrate and fat contents were observed on the cutlet sold at area 2 followed by that of area 3 food samples. The fat content of cutlet in homemade (115g) was higher than those collected in areas. This may be due to the fact that additions of good quality rich oils were used for the preparation of cutlet. 95

3 Table 1: Proximate analysis of panipoori sold in different street food vendors 96 ph 6.0± ± ± ± ±0.30 Moisture 180± ± ± ± ±5.00 Protein (g) 11.1± ± ± ± ±0.30 Carbohydrate (g) 2.7± ± ± ± ±0.02 Ash 7.9± ± ± ±0 8.12±0.02 Fat (g) 70±5.0 20±2.0 95± ±1 120±3.00 Fibre (g) 25±3.0 29±4.0 50±4.0 60±1.0 62±2.00 Vitamin C (mg) 0.25± ± ± ± ±0.02 Thiamine (mg) 1.44± ± ± ± ±0.05 Riboflavin (mg) 1.86± ± ± ± ±0.04 Calcium (mg) 7.6± ± ± ± ±0.07 Iron (mg) 0.24± ± ± ± ±0.02 Table 2: Proximate analysis of pav bhaji sold in different street food vendors ph 6.0± ± ± ± ±0.10 Moisture (%) 120±5 120±3 160±4 165±5 170±2.00 Protein (g) 2.1± ± ± ± ±0.40 Carbohydrate (g) 2.5± ± ± ± ±0.03 Ash (g) 3.5± ± ± ±0 7.12±0.2 Fat (g) 60±2 80±5 100±0 110±1 120±1.00 Fibre (g) 30±5 25±2 40±0.3 60±1 65±3.00 Vitamin C (g) 0.32± ± ± ± ±0.02 Thiamine (mg) 1.1± ± ± ± ±0.07 Riboflavin (mg) 0.59± ± ± ± ±0.02 Calcium (mg) 7.14± ± ± ± ±0.20 Iron (mg) 0.15± ± ±0 0.98± ±0.10 Table 3: Proximate analysis of cutlet sold in different street food vendors ph 6.0± ± ± ± ±0.1 Moisture (%) 160±4 160±4 165±5 145±6 168±2.0 Protein (g) 5.4± ± ± ± ±0.0 Carbohydrate (g) 2.5± ± ± ± ±0.1 Ash (g) 4.5± ± ±0 3.0± ±0.10 Fat (g) 100±4 100±0 110±1 90±6 115±0.0 Fibre (g) 50±5 40±0.3 60±1 55.1±2 65±5.0 Vitamin C (g) 0.6± ± ± ± ±0.2 Thiamine (mg) 1.04± ± ± ± ±0.2 Riboflavin (mg) 0.8± ± ± ± ±0.5 Calcium (mg) 8.0± ± ± ± ±0.2 Iron (mg) 0.17± ±0 0.98± ± ±0.2

4 Table 4: Proximate analysis of samosa sold in different street food vendors ph 5.5± ± ± ± ±0.1 Moisture (%) 240±4 300±9 150±5 165±5 280±8 Protein (g) 8.8± ± ± ± ±0.2 Carbohydrate (g) 2.35± ± ± ± ±0.06 Ash (g) 7.0± ± ± ±0 7.82±0.7 Fat (g) 85±5 60±3 95±5 110±1 125±1.0 Fibre (g) 44±2 40±2 50±4 60±1 75±3.0 Vitamin C (g) 0.71± ± ± ± ±0.4 Thiamine (mg) 1.1± ± ± ± ±0.2 Riboflavin (mg) 0.86± ± ± ± ±0.2 Calcium (mg) 6.8± ± ± ± ±0.2 Iron (mg) 0.22± ± ± ± ±0.2 Table 5: Proximate analysis of oothappam sold in different street food vendors ph 5.5± ± ± ± ±0.1 Moisture (%) 145±6 150±4 155±5 165±5 170±7.0 Protein (g) 12.1± ± ± ± ±0.3 Carbohydrate (g) 3.07± ± ± ± ±0.10 Ash (g) 3.0± ± ± ±0 6.0±0.1 Fat (g) 90± ±5 115± ± ±2.0 Fibre (g) 55±2.0 58±4.0 75±3.0 60±1.0 90±1.0 Vitamin C (g) 0.9± ± ± ± ±0.10 Thiamine (mg) 1.04± ± ± ± ±1.9 Riboflavin (mg) 2.5± ± ± ± ±0.1 Calcium (mg) 7.8± ± ± ± ±0.1 Iron (mg) 0.21± ± ±0 0.98± ±0.2 Table 6: Proximate analysis of paniyaram sold in different street food vendors ph 4.2± ± ± ± ±0.1 Moisture (%) 150±5 160±4 153±5 140±3 165±5.0 Protein (g) 0.98± ± ± ± ±0.1 Carbohydrate (g) 2.5± ± ± ± ±0.3 Ash (g) 4.1± ± ± ± ±0 Fat (g) 95±5 100±3 94±5.0 80± ±1.0 Fibre (g) 50±4 48±2.0 50±4.0 45±3.0 60±1.0 Vitamin C (g) 1.2± ± ± ± ±0.6 Thiamine (mg) 1.08± ± ± ± ±0.2 Riboflavin (mg) 1.8± ± ± ± ±0.1 Calcium (mg) 9.6± ± ± ± ±0.3 Iron (mg) 0.24± ± ±0.04 1± ±0.3 97

5 Table 7: Proximate analysis of roti sold in different street food vendors ph 5.5± ± ± ± ±0.2 Moisture (%) 165±5 170±3 180±2 280±8 180±5 Protein (g) 3.5± ± ± ± ±0.2 Carbohydrate (g) 6.72± ± ± ± ±0.2 Ash (g) 6.5±0 3.9± ± ± ±0.2 Fat (g) 110± ± ±3.0 95± ±2.00 Fibre (g) 60±1.0 40±5.0 49±4.0 55±3.0 75±4.00 Vitamin C (g) 1.21 ± ± ± ± ±0.3 Thiamine (mg) 1.62± ± ± ± ±0.4 Riboflavin (mg) 2.8± ± ± ± ±0.4 Calcium (mg) 10.8± ± ± ± ±0.5 Iron (mg) 0.28± ± ± ± ±0.3 Proximate Composition of samosa The results of the proximate composition of samosa at different locations were shown in Table 4. From the table, the samosa has a high protein, fat, and calcium content in the range of 12.2g, 125g and 17.2mg for samples made at home itself than the other areas. The high fibre (75g) will enhance the prevention of degenerative disease. Across the different locations, there was an appreciable difference in the proximate composition of the collected samosa. Proximate composition of oothappam The results of the proximate composition of oothappam at different locations were shown in Table 5. The collected oothappam food samples showed nutrient compositions ranges from , %, g, k.cal, 3-6g, g, 55-90g, mg, mg, mg, mg and mg of ph, moisture, protein, carbohydrate, ash, fat, fibre, vitamin C, thiamine, riboflavin, calcium and iron respectively. From the result, oothappam can be regarded as a south Indian food fairly showing high in energy because of its relatively high fat content. Across the locations, there was a appreciable difference amongst the values obtained. This is expected based on that fact that vendors employed almost same process of producing oothappam. Proximate composition of paniyaram The results of the proximate composition of paniyaram at different locations were shown in Table 6. From the table, the paniyaram has a high moisture, protein, fat, and ash content but less iron content. The moisture ranged from %, protein ranged from g, fat ranged from g whilst ash ranged from g. From the result, paniyaram can be regarded as a south Indian food fairly high in energy because of its relatively high fat content. In terms of location, there was an appreciable difference in the proximate composition of the collected paniyaram. This is expected as the responses of the vendors revealed that there is almost the same batter preparing process of producing paniyaram when compare to home, with the exception of the use of readymade rice flour instead of traditional rice and dhal as a protein rich source. Proximate Composition of roti The results of the proximate composition of roti at different locations were shown in Table 7. From the table, the roti has a high protein, fat, fibrre and calcium content in the range of 14.5g, 120g, 75g and 18.0mg for roti food samples made at home itself than the other areas. The high fibre (75g) will enhance the prevention of degenerative disease and the use of whole wheat flour for preparing the roti. Across the different areas, there was a appreciable differences in the proximate composition of the collected roti. Discussion The street which were collected different areas of Salem district of Tamil Nadu showed a less nutrient composition than homemade. can be regarded as good sources of basic nutrient which can meet the recommended dietary allowance of the populations. A right ingredient combination of the street would serve as a means of obtaining a good nutritionally balanced meal outside the home and subsequently meeting the required ration for body development. The data obtained showed that dishes based on cereals, pulses and other crops would serve as an important nutrient source of energy and protein in the meal of street consumers. Supplementation with good quality fresh vegetables and animal will provide good levels of protein. WHO (1985) reported that a male adult requires 2944KCal of energy/day & 49g of protein/day. Relating the values in Table 1-6 to the recommended daily intake of an adult man revealed that, consumption of a substantial quantity of the street as well as right combination of the quality and quantity can supply an appreciable amount of the recommended daily intake. Street vendors should focus on the hygienic practices and preparation of because improper food practice and preparation will make every customer to face ill health effects. A good quality and quantity of street vending can thus serve as a good entrepreneurship for peoples as well as strategy of eliminating unemployment in rural communities. Conclusion From this study it was concluded that, homemade provide an appreciable amount of recommended nutrient composition than the selected area food samples. It could be observed in this study that nutritionally homemade provide appreciable nutrients and calories to the 98

6 consumers. However the food safety point of view of the selected street vendor needs to be getting proper food safety training and practice for preparing good quality. References 1. Addo, A. A. (1998), Street in a depressed economy. Paper presented at the 22nd Annual 2. Conference of Nigerian Institute of Food Science and Technology (NIFST), University of Agriculture, Abeokuta November 3. AOAC (1980), Official Methods of Analysis. 11th edition. Washington DC. Association of Analytical Chemists, USA 4. Food and Agriculture Organisation, FAO (1992), Report of Inter country Workshop on Street. 5. FAO (1989). Food\and Nutrition Paper No. 46: Street Foods. Food and Agriculture Organization of the United Nations, Rome. 6. Sobukola OO, Awonorin SO, Idowu MA, Bamiro FO (2008). Chemical and physical hazard profile of robo processing A Street vended melon snack. Intl. J. Food. Sci. Technol., 43: Chakravarty Indira., (2003). Report of a workshop organized by the Nutrition Foundation of India and Food and Agricultural Organization (UN) in A National Strategy for Ensuring Food Safety. 8. Hanashiro, A., Morita, M., Matte, G., R., Matte, M.H., Torres.E.A, (2005). Microbiological quality of selected street from a restricted area of Sao Paulo City, Brazil. Food Control. 16, WHO, Global strategy for food safety: Safer food for better health. World Health Organization, Geneva Switzerland ISBN World Health Organization-WHO (1985), Energy and protein requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Reports Series No Geneva, Switzerland. Source of support: Nil; Conflict of interest: None declared 99