Proximate Composition and Nutritional Evaluation of Selected Street Foods Sold in Ibadan Markets, Oyo State

Street food consumption has become a primary dietary source for a substantial proportion of the urban working population in Ibadan, yet the nutritional composition of commonly sold items is poorly documented. This study evaluates the proximate composition of six widely consumed street foods including akara, suya, fried plantain, moi-moi, roasted corn, and boli purchased from five major markets in Ibadan. Samples were collected in triplicate on three separate occasions over a six-week period to account for preparation variability. Standard AOAC methods were applied for the determination of moisture content, crude protein, crude fat, crude fibre, ash content, and nitrogen-free extract. Calculated metabolizable energy values were derived from the Atwater factors. Results indicate that suya had the highest crude protein content at 28.6 percent, while akara contributed significantly to both protein and fat intake. Fried plantain and roasted corn provided the highest carbohydrate fractions, making them primary energy contributors in low-income dietary patterns. Moisture content across all samples ranged from 8.2 to 62.4 percent, reflecting variation in preparation methods. Crude fibre was generally low across all items. The findings highlight that street foods collectively provide a nutritionally diverse but nutritionally incomplete dietary profile. Protein-energy imbalance and micronutrient gaps remain concerns, particularly for children and pregnant women relying heavily on street food diets. Regulatory nutritional labelling of high-volume street food vendors in Oyo State is recommended. Keywords: proximate composition, street foods, nutritional evaluation, Ibadan, Oyo State.