Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Nutrient and Antinutrient Composition of "Onunu" and "Mgbam", Traditional Foods of Ikwerre Ethnic Nationality in South-Southern Nigeria
by B.A. Amadi , E. O. Ayalogu and E. N. Onyeike

Abstract:
The proximate nutrient and anti nutrient composition of "Onunu" and Mgbam, traditional diets of Ikwerre ethnic nationality, South-Southern Nigeria was evaluated. Values of crude protein, crude fat, ash and energy content were significantly (P< 0.05) higher in "Mgbam" than in "Onunu" while the reverse was the case for the values of carbohydrate, fiber and moisture. The energy value in Kcal 100g-1 sample was 499.39 in "mgbam" and was significantly higher (P< 0.05) than the value of 348.25 in "onunu" due to a relatively higher crude fat and crude protein in the former compared to the latter. The anti-nutrient screening revealed that both samples are rich in tannins and phytates but with very little saponins, cyanogenic glycosides, alkaloids and oxalates however, flavonoids were absent. The anti-nutrient composition indicated that values of tannins, cyanogenic glycosides, phytates and oxalates were significantly higher in "mgbam" than in onunu while the reverse was the case for alkaloids. There was no significant difference (P< 0.05) in the Saponin contents of both samples. Results obtained showed that both traditional foods are good sources of the nutrients studied and suggests relative safety for their consumption

Keywords: traditional foods, proximate composition, anti-nutrient composition

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