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

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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

Ograniczanie wyników

1 Polish Journal of Natural Sciences

1 Agomuo E.

1 Amadi B.

1 Amadi P. U.

1 Denson G.

1 Dikhioye P.

1 2018

Wyniki wyszukiwania

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