PROXIMATE AND ELEMENTAL COMPOSITION ANALYSIS OF BOUILLON CUBES AND THEIR CONSUMPTION PATTERNS

ABSTRACT

The aim of this study was to investigate the nutritional and mineral composition of three commonly used bouillon cube brands in Nigeria, namely Sample A, Sample B, and Sample C. The primary objectives were to assess frequency of consumption and identify proximate and elemental compositions, comparing these to recommended daily allowances (RDAs). A cross-sectional survey coupled with experimental analysis was employed. Key findings indicate a high frequency of daily bouillon cube consumption, especially alarming in terms of sodium intake, among university students in Benin. Specifically, Sample A and Sample B contained sodium levels of 3875 mg/kg and 3640 mg/kg, respectively, far exceeding the WHO guidelines of less than 2,000 mg/day. Conversely, Sample C contained a lower sodium level of 580 mg/kg but was less popular among consumers. Given these high sodium levels in the commonly consumed brands, there is an urgent need for public health interventions. The study concluded that, despite their widespread use for flavoring, these bouillon cubes pose significant health risks due to their limited nutritional value and high sodium content. Recommendations for public awareness and regulatory action are discussed. Further studies employing in vivo bioassays are advised for a nuanced understanding of bioavailability and health impacts.