Proximate Composition and Micronutrient Quality of Commercial “Igba”, “Osu Akidi” And “Okpa” (Three Legume Based Food Products)
The proximate composition and some micronutrient quality of "Igba", "Osuakidi" and “Okpa” were studied. The moisture and ash contents of the samples were 42.32±035% and 3.02±0.02% for "Igba”; 34.72±0.46% and 9.59±0.37% for “Osuakidi” and 50.09±0.29 and 4.60±0.60% for “Okpa” respectively. Their crude protein contents were 19.09±0.63% for “Igba” 27.29±0.37% for “Osuakidi” and 19.32±0.32% for “Okpa” while their respective fat/lipid contents were 9.70±0.21%, 3.13±0.05%, and 10.56± 0.5% for “Igba” “Osuakidi” and “Okpa”. Microelements like iron, magnesium and calcium were 1.47± 0.01ppm; 18.66±2.40ppm, and 2.73±4.96ppm for “Igba”. “Osuakidi” had 19.66± 1.34ppm magnesium and 30.46±0.54ppm Calcium and these were significantly higher than the values from the other legume based food products studied. Enhanced consumption of these local foods/delicacies should be encouraged.
APHA (1995) American Public Health Association 3112b, Cold-Vapour Atomic Absorption Spectrophotomeric method, standard methods for the examination of water and wastewater, 20th edition AWWA, WEF.
Ajkroyd, W.R. and Doughty, J. (1989). Legumes in Human Nutrition.
Ajoiyi, N.C. (1983). Compositional Analysis of some Lesser known Legumes Unpublished HND project at Food Technology Department, Institute of Management and Technology (I.M.T), Enugu.
Brough, S.H and Azam-Ali, S. N (1992). The effect of soil moisture on the proximate composition of Bambara groundnut (Vigna subterranean (L).Verdc), J. Sc. Food Agric, 60: 197-203.
Brough, S. H, Azam-Ali, S. N and Taylor, A. J (1993). The potential of Bambara groundnut (Vigna subterranean in vegetable milk production and Basic protein functionality systems, Food Chemistry, 47: 277-283.
Enwere, N.J. (1988). Foods of Plant Origin: Processing and utilization with Recipes and Technology profiles Afro-Orbis Publication Ltd, Nsukka Nigeria.
Fox, B.A and Cameroon, AG. (1989). Food Science, Nutrition and Health, 5th edition. Edward Arnold. The Educational Academic and Medical Division of Hodder and Stoughton Ltd, 41 Bedford Square London.
Gaman, P.M. and Sherrigton, K.B. (1977). The Science of Food an Introduction to Food Science, Nutrition and Microbiology, Pegamon Press Oxford New York Toronto Paris.
Ihekoronye, A.I. and Ngoddy, P.O. (1985) Integrated Food Science and Technology for the Tropics Macmillan Publishers, London and Basinstoke.
Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics. Hong Kong: Macmillan Publishers Ltd.
Lake, B. and Waterwort, M. (1980). Foods and Nutrition (4th edition) Mills and Boon Publishing Company, London.
Massawe, F. J, Mwale, S. S, Azam-Ali, S. N and Roberts J. A (2005).Breeding in Bambara groundnut (Vigna subterranean (L).Verdc): Strategic Considerations. African Journal of Biotechnology, 4 (6): 463-471.
Nzelu, I.C. (2008). Effect of Roasting and Palm Kernel nuts on the Nutrient Quality of African Yam Bean (Sphenostylis stenocarpa). J. Sc. Technol, 14: 49-53.
Nzelu, I.C. (2014). Some Nutrients and Anti-nutrients properties of commercially roasted Bambara groundnut (Vigna subterranean). J. Sc. Technol, 20: 80-87.
Nzelu, I.C. (2014). Production and quality evaluation of “Okpa”, A Gelled Nigerian Food product from Bambara Groundnut (Vigna subterranean (L) Verdc): seed flour. A Ph.D Thesis submitted to Enugu State University of Science and Technology.
Ogbo, Ann (2002). Nutritional Values of Some Tropical Foods with A1lergy Toxicants. Computer Edge Publishers, Enugu.
Okaka J.C. and Okaka A.N.C. (2001). Foods: Composition Spoilage, Shelf-Life Extension. OcJanco Academic Publishers, Enugu.
Okaka, J.C (1997). Cereals and Legumes: Storage and Processing Technology Data Microsystems publishers, Enugu Nigeria.
Okeke, E. C., Enebong, H. N., Uzuegbunam, A. O., Ozioko and Kuhnliein, H (2008). Igbo traditional Food System: Documentation, Uses and Research Needs. Pakistan Journal of Nutrition, 7 (2): 365-376.
Omoikhoje, S. O and Omueti J. O (2000). Effect of processing on the chemical composition of Bambara groundnut (Voandzeia subterranean). World of Journal of Biotechnology, 1: 24-31.
Onimawo, I.A., Ijeh, I., Ukoha, U. and Nwachukwu, G.T. (2007). Determination of the glycemic index of steamed cakes using two different legumes bambara nut (Vigna subterranean) and cowpea (Vigna unguiculata). Afri. J. Biochem. Res., 1(7): 142-147. http://www.academicjournals.org/AJBR
Onuorah, C.E. (2011). Some indigenous Nigeria Food and Drinks: Methods of Preparations and suggestions for improving their quality and shelf life. Pp 72-73. Naphtali Prints Nig. Ltd, Somolu-Lagos.
Pearson, D. (1976). The Chemical Analysis of Foods (5thEd). Churchill Livingstone, Edinburgh.
Potter, N.N. and Hotchkiss, J.H. (1995). Food Science (5th Edition). Chapman and Hall, New York.
Sanni, S.A., Adebowale, A.A. and Yusuf, A.S. (2006). Physical, Proximate and Cooking properties of selected Nigerian Cowpea Varieties, Nig. Food J., 24 (1): 34-41.
Udensi, E.A. (2005). Effect of soaking time on some anti-nutritional factors of vegetable cowpea - Sesquipedalis (akidi). Proceding of NIFST 29th Conference, 184-185.