Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria
Food Science and Technology
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
... tandard 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.