Abstract

This study was designed to investigate the quantitative, proximate composition as well as vitamin C component for carrot peels and cabbage wastes and their possible utilization in food fortification. The results revealed higher content of ash and carbohydrates with 2.0 ± 0.283 % and 6.03 ± 0.0354 % respectively in carrot while fiber, protein, and vitamin C content were higher in cabbage with 1.35 ± 0.0707 %, 1.775 ± 0.0354 % and 16.12 ± 1.040 mg/100g respectively. The quantity of wastes was considerably high in cabbage than in carrot with a general waste range of 22.7-44 %. It was therefore concluded that these wastes were high in quantity and were very rich in nutrients and were used in the fortification of masa. Maize-based masa fortified with 10 % of 1:1 ratio of wastes of carrot and cabbage was the most preferred. This shows that the use of cabbage and carrot wastes to fortify masa can help reduce these nutritional and quantitative losses and thus improve food security and health of the population.