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Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of "fufu" (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as "abacha" (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, "ora" (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six "ora," and four vegetable soups and five "abacha" variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19-71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

Background and objectives: A lack of information on the composition and nutritional impacts of many traditional foods is a major challenge that limits their utilization. This study aimed to determine the nutrient composition and glycaemic indices (GIs) of standardized Bambara nut, corn and yam-based traditional dishes consumed in South-eastern Nigeria. Materials and Methods: Recipes of the dishes were documented from focus group discussions conducted in eight randomly selected communities in the Nsukka LGA, which were further standardized. Nutrient compositions of the prepared dishes were determined using the standard procedure. A serving portion of each dish containing 50 g of available carbohydrates was served to twelve healthy adult subjects. Glucose was used as the reference food. The postprandial blood glucose response of the test and the reference meals were measured over two hours at 30 min intervals. The blood glucose curves were plotted and the area under each curve and the corresponding glycaemic index value for each dish were determined. Data were analysed using Statistical Product for Service Solution (SPSS) software. Analysis of variance was used to compare the means, which were considered significantly different when p#0.05. Result: The three traditional dishes were ʻokpaʼ (Bambara nut pudding), ʻigbangwuʼ (corn pudding) and ʻayaraya jiʼ (coarsely mashed yam with pigeon pea) were included in the study. The dishes had appreciable proximate, vitamin and mineral compositions, although the protein content of the corn and yam-based dishes were low, ranging from 3.4-3.8 g. The vitamin B 2 and zinc contents of the dishes were also low. Zinc levels ranged from 0.1-0.4 mg, while the three dishes had equal vitamin B 2 contents (0.1 mg). The GIs of the dishes were 51, 54 and 56 for ʻigbangwuʼ, ʻokpaʼ and ʻayaraya jiʼ, respectively. Conclusion: The dishes had low to medium GI values and thus can be recommended for diabetics, although precautions are needed for ʻokpaʼ and ʻayaraya jiʼ.

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