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1

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

100%
Amadi B., Dikhioye P., Agomuo E., Amadi P. U., Denson G.
Polish Journal of Natural Sciences
|
2018
|
tom 33
|
nr 1
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
2

Amino acid profiles, antinutrients, concentrations of minerals and antinutrient-mineral molar ratios of “Akidiagworagwo” and “Nwagbaraoti” traditional foods

86%
Amadi B., Agomuo E., Duru M., Anyanwu E., Onyeabo, Odika P.
Polish Journal of Natural Sciences
|
2020
|
tom 35
|
nr 1
Amino acid profiles, anitnutrients, concentrations of minerals and antinutrient-mineral molar ratios of “akidiagworagwo” and “nwagbaraoti” traditional foods were investigated with standard methods. Results obtained for amino acids showed that the food samples contained nine of the ten essential amino acids and eight of the ten non-essential amino acids. Values of total amino acid groups showed that TAAs, TNEAAs, TEAAs with His, TEAAs without His, TNAAs, TNAAs, TBAAs, TBCAAs, and TArAAs were higher in “akidiagworagwo” than “nwagbaraoti”. Higher leucine to isoleucine values and TBAA to TAAA ratio of less than one were observed for the foods. The food samples fall short of amino score requirements for isoleucine, sulphur containing amino acids, threonine and valine. Tryptophan was not found in both food samples. Minerals found in the studied foods were calcium, magnesium, zinc and iron with phytate and oxalate as antinutrients. The estimated bioavailability of the antinutrents to mineral ratios depicted bioavailability of minerals in the food samples to the body following consumption. The study has investigated amino acid profiles, antinutrients, concentrations of minerals and antinutrient-mineral molar ratio of “akidiagworagwo” and “nwagbaraoti” traditional foods.
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