Nutrient composition of some selected traditional foods of Ijaw people of Bayelsa state

• Autorzy: Amadi B. , Dikhioye P. , Agomuo E. , Amadi P.U. , Denson G.

Warianty tytułu

PL

Kompozycja składników odżywczych w kilku wybranych tradycyjnych potrawach ludu Ijaw ze stanu Bayelsa

• Języki publikacji: EN

Abstrakty

EN

This study evaluated the nutrient composition of traditional dishes of Ijaw people of Bayelsa State, Nigeria. The traditional dishes (Kekefiyai, Kiri-igina, and Opuru-fulou) were prepared using the traditional cooking methods and subsequently analyzed for proximate, antinutrient, and mineral contents, using standard methods. Kekefiyai had the highest carbohydrate content (32.5% ± 0.5) and fibre (31.79% ± 0.18) while Opuru-fulou had the highest protein content (33.69% ± 0.00) and ash (16.02% ± 0.12). Kiri-igina had the highest lipid and moisture content. The saponin, tannin, cyanogenic glycosides, and oxalate content occurred highest in Kiri-igina, while Kekefiyai had the highest alkaloid and phytate content. Opuru-fulou recorded the highest concentration of Mg, P, Mn, Cu, Zn, and Sulphate. Na and Ca occurred highest in Kekefiyai, and K, Fe, and Cl, occurred highest in Kiri-igina. The present study has shown that these selected traditional foods can provide substantial amounts of nutrients adequate to meet the daily requirement of Ijaw people in Bayelsa State

PL

W pracy badano wartość odżywczą tradycyjnych potraw ludu Ijaw ze stanu Bayelsa w Nigerii. Tradycyjne potrawy (kekefiyai, kiri-igina, and opuru-fulou) były przygotowane według oryginalnych receptur i analizowane pod względem podstawowego składu chemicznego, zawartości związków mineralnych i składników antyodżywczych z zastosowaneim standardowych metod oznaczeń. Kekefiyai charakteryzowało się najwyższą zawartością węglowodanów (32.5% ± 0.5) i włókna pokarmowego (31.79% ± 0.18), podczas gdy opuru-fulou cechowało się najwyższą zawartością białka (33.69% ± 0.00) i popiołu (16.02% ± 0.12). Kiri-igina miało najwyższą zawartość lipi-dów i wilgotność. Saponiny, taniny, glikozydy cyjanogenne i szczawiany występowały w największej koncentracji w kiri-igina, podczas gdy Kekefiyai zawierało najwięcej alkaloidów i związków fitynowych. W przypadku opuru-fulou stwierdzono najwyższą koncentrację Mg, P, Mn, Cu, Zn i siarczanów. Na i Ca występowały w największej ilości w kekefiyai, natomiast K, Fe, i Cl w kiri-igina. W badaniach wykazano, że analizowane wybrane tradycyjne potrawy są w stanie dostarczyć znacznych ilości składników odżywczych odpowiednio do zapotrzebowania w dziennej racji pokarmowej ludu Ijaw ze stanu Bayelsa

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2018
• Tom: 33
• Numer: 1
• Opis fizyczny: p.59-74,fig.,ref.

Twórcy

autor

Amadi B.

• Department of Biochemistry University of Port Harcourt, Choba, Rivers State, Nigeria

autor

Dikhioye P.

• Department of Biochemistry University of Port Harcourt, Choba, Rivers State, Nigeria

autor

Agomuo E.

• Department of Biochemistry Imo State University, Owerri, Imo State, Nigeria

autor

Amadi P.U.

• Department of Biochemistry University of Port Harcourt, Choba, East-West Road P.M.B. 5323, Rivers State, Nigeria

autor

Denson G.

• Department of Biochemistry University of Port Harcourt, Choba, Rivers State, Nigeria

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