Proximate Composition and Micronutrient Quality of Commercial “Igba”, “Osu Akidi” And “Okpa” (Three Legume Based Food Products)

Technoscience Review (TR)

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Title Proximate Composition and Micronutrient Quality of Commercial “Igba”, “Osu Akidi” And “Okpa” (Three Legume Based Food Products)
 
Creator Nzelu, I.C.
Nwosu U.L.
 
Subject Traditional foods,
 
Description 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.
 
 
Publisher Dr. O. C. Eneh, Institute of Development, University of Nigeria Enugu Campus.
 
Date 2017-09-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://technosciencereview.org/ej/index.php/shdr/article/view/80
 
Source Sustainable Human Development Review; Vol. 9 No. 3 (2017): Sustainable Human development Review
2006-8425
2536-6920
 
Language eng
 
Relation http://technosciencereview.org/ej/index.php/shdr/article/view/80/66
 
Rights Copyright (c) 2017 Wipro international
 

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