Iron-Fortified and Unfortified Nigerian Foods

  • Osaretin Albert Taiwo EbuehiEmail author
Part of the Nutrition and Health book series (NH)


Nigeria is one of the world’s most ethnically diverse countries. The Hausa and Yoruba make up around 21 % of the population; the Igbo/Ibo, 18 %; the Fulani, around 11 %; and Ibibio, 5 %. Various other ethnic groups, such as the Bini or Edo, Urhobo, Efik, Isoko, Ishan, Kwale, etc., make up the remaining 23 %. Nigeria has such a variety of people and cultures that it is difficult to pick one national dish. Each area has its own regional favorite that depends on customs, tradition, and religion. The different foods available also depend on the season: the “hungry season” is before the rains arrive in March, and the “season of surplus” follows the harvest in October and November [1, 2] (Fig. 33.1).


Food fortification Iron-fortified foods Iron-unfortified foods Nigeria Prospects Challenges 



World health organization


Global alliance for improved nutrition


United Nations educational scientific cultural organization


Micronutrient initiative


United Nations initiative


National agency of food, drug, administration and control


Center for disease control


United States agency for international development


Museum of science and technology


Standards organization of Nigeria


Nigerian institute of food science and technology


Nutrition society of Nigeria


Coronary heart disease


United African company


West African milk company


Red blood cells


Recommended dietary allowance


Poly unsaturated fatty acid


National demographic health scheme


Sodium iron (II) ethylene diamine tetra acetic acid


United Nations international children educational fund


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Department of BiochemistryCollege of Medicine, University of LagosLagosNigeria

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