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

Augustine, Benjamin; Majesty, Duru; Agomuo, E. N.; Amadi, Peter Uchenna; Ozioma, Onedibe

doi:10.9734/jabb/2017/27901

Cited by 2 publications

(2 citation statements)

References 8 publications

(10 reference statements)

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“…Ose Oku was predominantly consumed during the Biafra-Nigeria civil war due to the fact that it was very easy and quick to prepare ipso-facto as an emergency traditional food. Amadi et al, 2017 worked on nutritional, phytochemical and sensory evaluation of "Mberiagworagwo", a traditional food of Uruagu-Nnewi people in Anambra State, Nigeria [4]. Also, Okwu & Okwu, 2004 [7,8].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of “Ose Oku”: A Traditional Food of Abatete in Anambra State, Nigeria

Ugochukwu,

Benjamin A.,

Francis C.

et al. 2024

Eur. J. Nutr. Food. Saf.

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Aims: This study assessed the nutritional composition of “Ose-Oku”, a traditional food of Abatete in Anambra State, Nigeria. Study Design: The research involved the preparation of "Ose-Oku" as traditionally done, followed by comprehensive laboratory analyses to determine its nutritional composition. Proximate, mineral, vitamin, antinutrient, fatty acid, and amino acid analyses were conducted using established scientific methods. Place and Duration of Study: The study was carried out in a laboratory setting with samples collected from Abatete in Anambra State. The duration of the study spanned several months, allowing for thorough analysis and validation of results. Methodology: The food was prepared as it is done in the traditional setting. The methods of AOAC (1984) were used in the proximate analysis of the dried food sample. Mineral and vitamin analyses were carried out using Atomic Absorption Spectrophotometer. Antinutrient and fatty acid analyses were done using Gas chromatography. HPLC apparatus was used to determine the amino acid composition. Results: Among the nutrients found in the studied food sample were carbohydrates (82.56 ± 0.009%), crude protein (7.67 ± 0.042%), crude fat (1.49 ± 0.004%), crude fibre (0.44 ± 0.011%), moisture (6.05 ± 0.005%), ash (1.78 ± 0.002%), and total amino acids (72.64%). Also total SFA (26.62%), total UFA (85.09%), and total PUFA (70.60%) were found. Vitamins A (0.71mg/100g), C (72.67mg/100g), D (0.73mg/100g), E (3.92mg/100g), K (7.83mg/100g), B1 (0.04mg/100g), B3 (0.58mg/100g), B6 (0.20mg/100g), B9 (3.48mg/100g), and B12 (0.25mg/100g) were also found. Minerals such as iron (0.02mg/100g), manganese (0.02mg/100g), zinc (0.16mg/100g), sodium (0.20mg/100g), potassium (3.00mg/100g), magnesium (2.08mg/100g), calcium (3.61mg/100g), and copper (0.47mg/100g) were present. Antinutrients such as Kaempferol, CyanogenicGlycosides, Narigenin, Ammodendrine, Tannins, Flavonones, Flavone, Proanthocyanidin, and Spartein were present in the food. Conclusion: This study has shown that the proportionate combination of the food materials enhanced the nutrient quality of this traditional food sample. Besides the low content of moisture and fats with high carbohydrate, appreciable amount of protein, fibre and vitamins qualify its complimentary use to tackle food insecurity and malnutrition.

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Section: Introductionmentioning

confidence: 99%

Nutritional Composition of “Ose Oku”: A Traditional Food of Abatete in Anambra State, Nigeria

Ugochukwu,

Benjamin A.,

Francis C.

et al. 2024

Eur. J. Nutr. Food. Saf.

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“…These foods contribute significantly to the diet of individuals living within and outside that county. Nutritional compositions of some traditional foods have been investigated in Nigeria [4,5,6] and other countries [7,8]. However, various traditional foods consumed in Nigeria have not been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria

Amadi¹,

Eke²,

Wegwu³

et al. 2018

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The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B 2 and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.

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

Cited by 2 publications

References 8 publications

Nutritional Composition of “Ose Oku”: A Traditional Food of Abatete in Anambra State, Nigeria

Nutritional Composition of “Ose Oku”: A Traditional Food of Abatete in Anambra State, Nigeria

Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria

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