Anti-Nutrients, Amino Acid Quality and Performance Characteristics of “Nduduagworagwo” Traditional Diet

Abstract

A “nduduagworagwo” is a traditional food of Akokwa people in Imo State, South eastern, Nigeria. Based on the recent linkage of natural foods to health, the anti-nutrients, amino acid quality and performance characteristics of “nduduagworagwo” traditional food was studied. Low levels of cyanogenic glycoside (0.09±0.03mg/100g), phytate (0.04±0.00 mg/100g), and oxalate (0.29±0.05 mg/100g) anti-nutrients were observed in the studied food. Anti-nutrient/nutrient interactions; oxalate/calcium (0.73), phytate/calcium (0.01), and phytate/iron (0.02) in “nduduagworagwo” were lower than their critical values. Essential and non-essential amino acids were also obtained in the food. The chemical scores for observed amino acids compared favourably with those of reference food materials and some other existing traditional foods. The performance characteristics in this study indicated that “nduduagworagwo” could be an intermediate protein food that can enhance the body with good digestibility (96.00± 2.87%) and biological (58.06± 1.04%) values. The present study has revealed the anti-nutrients, amino acid quality, and performance characteristic of “nduduagworagwo” traditional food.

Evaluation of nutritional, anti-nutritional and some biochemical studies on Pleurotus squarrosulus (Mont.) singer using rats

“…The methods described by Duru et al (2013a); Duru et al (2015) were used for fatty acid and mineral element ratios, respectively, while the methods as described by Hassan et al (2011); Hassan et al 2014;and Woldegiorgis et al (2015) were used for antinutrientsmineral ratios. Duru et al 9…”

Nutritional, Phytochemical and Sensory Evaluation of “Mberiagworagwo” Traditional Food of Uruagunnewi People in Anambra State, Nigeria

“…Its taste is significantly (p<0.05) higher than ikpa; and compares to uduagworagwo" traditional food. The iagworagwo" is the lowest "Nduduagworagwo", "Ntubiri" its overall acceptability is significantly (p<0.05) lower than that of "Nduduagworagwo" and compares to those of [30]; while those of "Onunu" and "Mgbam" were Table 7. Sensory evaluation of "Mberiagworagwo" compared to those of "Nduduagworagwo", "Onunu" and "Mgbam" traditional foods Attributes "Mberiagworagwo" "Nduduagworagwo" "Ntubiri" "Ntiti-ikpa" Note: Date for "Nduduagworagwo" was adopted from Majesty et al [27] while those of "Ntubiri" and "Ntiti-ikpa" traditional foods were adopted from Amadi et al [38] Fig.…”

“…"Mberiagworagwo" showed the presence of fatty acids and vitamins in the form of total free fatty acid (12.81±0.16%) and total vitamin (22.39± 2.04%) respectively (Table 3). Different authors have reported the presence of fatty acids and vitamins in traditional foods of Nigerian origin in a related study [26][27][28][29][30]. Table 4 reveals the presence of important phytochemicals such as alkaloids, flavonoids, tannins, and saponins.…”

“…Values with different letters of alphabet along the same column are statistically significant (p<0.05). for "Nduduagworagwo" was adopted from Duru et al [30]; while those of "Onunu" and "Mgbam" were adopted from Amadi et al [15] ; Article no.JABB.27901…”

Growth Performance and Hematological Characteristics of Wistar Rats Fed Diets Formulated from Three Species of Mollusks (Limicolaria flammea, Viviparus contectus and Egeria radiata) from Niger Delta Region of Nigeria

“…Amadi [8] reported higher concentrations of crude protein, crude fat, crude fibre and moisture in traditional diets ("Onunu", "Mgbam", "Ntit-Ikpa", "Ntubiri", "Ji-Otor", and "Ntubiri-Ikpa") in his study on nutritional evaluation of selected traditional diets of the Ikwerre people of Niger Delta, Nigeria. The experimental diets thus contained competitive protein levels when compared to diets consumed in some parts of Nigeria [8,10]. Body weight change is a function of feed consumed and the ability to utilize the food [11].…”