ABSTRACT
This study evaluated thechemical composition and amino acid profile of some selected indigenous dishes in Edo state. The indigenous dishes (Okro soup, black soup, owo soup, ogbono soup and ewedu soup) were prepared using traditional methods and subsequently analyzed using standard methods. The data analysis was one way (ANOVA) and SPSS (Version 23.0). The result shows that, the proximate composition ranged from carbohydrate (2.55±0.01 to 14.11±0.01), moisture (63.33±0.01 to 73.33±0.01) crude protein (7.34±0.01 to 14.45±0.01) fat (3.96±0.01 to 10.96±0.01), crude fibre (0.41±0.01 to 3.41±0.01) ash (0.56±0.01 to 4.65±0.01) and energy value (122.24±0.13 to 169.24±0.13). mineral composition ranged from iron (mg) (0.30±0.01 to 10.86±0.01), zinc (mg) (0.42±0.02 to 0.57±0.01), potassium (mg) (11.52±0.02 to 57.41±0.01), sodium (mg) (3.67±0.01 to 24.62±0.02), calcium (mg) (12.02±0.01 to 70.11±0.01), magnesium (mg) (4.67±0.01 to 35.75±0.01), and phosphorus (mg) (16.91±0.02 to 52.68±0.01). Vitamin compositions of the soups ranged from carotenoid (mg) (2.46±0.01 to 13.09±0.01), thiamin (mg) (1.82±0.01 to 2.27±0.01), riboflavin (mg) (1.74±0.01 to 2.19±0.01), niacin (mg) (0.65±0.01 to 0.82±0.03), ascorbic acid (mg) (14.17±0.01 to 30.43±0.01) and tocopherol (mg) (0.92±0.01 to 2.34±0.01). The phytochemical and antinutrient compositions of the soups ranged from saponin (mg) (0.25±0.01 to 0.36±0.40), phenol (mg) (0.43±0.01 to 0.78±0.01), flavonoid (mg) (1.34±0.01 to 2.01±0.01), tannin (mg) (0.42±0.01 to 0.62±0.00), phytate (mg) (0.24±0.01 to 0.49±0.01), trypsin inhibitor (mg) (0.16±0.01 to 0.37±0.01). This study established that the selected indigenous dishes (Owo soup, Ewedu soup, Ogbono soup, Black soup and Okro soup) are rich sources of indispensable nutrients. Consequently, they have the potential to make significant contributions to consumptions of nutrients such as proteins, fat, crude fibre, carbohydrates as well as some minerals, vitamins and phytochemicals. Findings of this study should be reflected in the country-specific food composition database so that nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material could be more effective.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
TABLE OF CONTENT v
LIST OF TABLE viii
LIST OF FIGURES ix ABSTRACT x
CHAPTER
1
INTRODUCTION 1
1.1
Statement of problem 3
1.2
Objective of the study 4
1.2.1
General objective 4
1.2.2
Specific
objective 4
1.3
Significance of the study 5
CHAPTER 2
LITERATURE REVIEW 6
2.1 Edo state food system 6
2.2 Black soup 7
2.2.1 Method of preparation 7
2.2.2
Scent leaf (Ocimum gratissimum) 8
2.2.2.1
Use of Scent leaf 8
2.2.3
Uziza leaf 9
2.2.3.
Nutritional value of uziza leaf 9
2.2.4
Bitter leaf 10
2.2.4.1
Nutritional Composition of bitter leaf 10
2.3
Owo benin soup 10
2.3.1
Method of preparation 11
2.4
Bush okra leaf (ewedu) soup 11
2.4
1 Method of preparation 11
2.4.2
Bush okra leaf (Ewedu leaf) 12
2.4.3
Nutritional value of bush okra 13
2.5 Okra soup 13
2.5.1 Cooking directions 14
2.5.2 Nutritional composition of
okra 14
2.6
Ogbono soup 16
2.6.1 Method of preparation 17
CHAPTER
3
MATERIALS
AND METHODS 19
3.1 Study design 19
3.2 Area
of study 19
3.3
Population of the study 20
3.3 Sampling and sampling
technique 20
3.3.2 Construction
and validation of questionnaires 20
3.4
Collection of samples 20
3.5
Preparation of samples 21
3.6
Chemical analysis 25
3.6.1
Determination of amino acids 25
3.6.2
Proximate composition 26
3.6.2.1
Determination of moisture content 26
3.6.2.2
Determination of ash content 26
3.6.2.3
Determination of crude Fibre content 27
3.6.2.4
Determination of protein content 27
3.6.2.5
Determination of fat content 28
3.6.2.6
Determination of carbohydrates content 29
3.6.2.7
Determination of energy 29
3.6.3 Determination of minerals 29
3.6.3.1 Iron determination 29
3.6.3.2
Determination of zinc 30
3.6.3.3
Determination of phosphorous 31
3.6.3.4
Determination of potassium and Sodium content 32
3.6.3.5
Determination of calcium content 32
3.6.4 Vitamin analysis 33
3.6.4.1
Determination of thiamine content 33
3.6.4.2
Determination of niacin content 33
3.6.4.3
Determination of riboflavin content 34
3.6.4.4
Determination of vitamin E 34
3.6.4.5
Vitamin C determination 36
3.6.5
Phytochemical and anti-nutritional
Analysis 37
3.6.5.1
Alkaloid determination 37
3.6.5.2
Determination of tannin 37
3.6.5.3
Flavonoid determination 38
3.6.5.4
Phenol determination 39
3.6.5.5
Determination of phytate 40
3.6.5.6 Determination of saponin 40
3.6.5.7
Determination of carotenoids 41
3.6.5.8
Oxalate determination (titration method) 42
3.7
Statistical analysis 42
CHAPTER 4
RESULTS AND DISCUSSION 43
4.1 Socio demographic characteristics of the
respondents 43
4.2 Proximate compositions of okro
soup, black soup,
owo soup, ogbono soup and ewedu soup
45
4.2.1 Proximate compositions of ewedu
soup 45
4.2.2 Proximate compositions of black
soup 48
4.2.3 Proximate compositions of ogbono
soup 51
4.2.4 Proximate compositions of okro
soup 53
4.2.5 Proximate compositions of owo
soup 55
4.3 Mineral compositions of okro
soup, black soup,
owo soup, ogbono soup and ewedu soup
57
4.3.1 Mineral compositions of ewedu
soup 57
4.3.2 Mineral compositions of black soup 60
4.3.3 Mineral compositions of ogbono
soup 63
4.3.4 Mineral compositions of okro
soup 64
4.3.5 Mineral compositions of owo
soup 66
4.4 Vitamin content of okro
soup, black soup,
owo soup,ogbono soup and ewedu soup 68
4.4.1 Vitamin compositions of ewedu soup 68
4.4.2 Vitamin compositions of okro soup 71
4.4.3 Vitamin compositions of black soup 73
4.4.4
Vitamin
compositions of ogbono soup 75
4.4.5
Vitamin compositions of owo
soup 76
4.5:
Phytochemical and antinutrient
compositions of okro soup,
black soup, owo soup, ogbono soup
and ewedu soup 79
4.5.1 Phytochemical compositions of okro
soup 79
4.5.2 Phytochemical compositions of black
soup 80
4.5.3 Phytochemical compositions of owo
soup 80
4.5.4 Phytochemical compositions of ogbono
soup 81
4.5.5 Phytochemical compositions of ewedu
soup 82
4.5.6
Antinutrient compositions of okro
soup 85
4.5.7
Antinutrient compositions of black
soup 86
4.5.8
Antinutrient compositions of owo
soup 86
4.5.9
Antinutrient compositions of ogbono
soup 87
4.5.10
Antinutrient compositions of ewedu
soup 88
4.6: Amino acid composition of okro
soup, black soup,
owo soup,ogbono soup and ewedu soup 89
4.6.1 Amino
acid compositions of okro soup 89
4.6.2 Amino acid compositions of black
soup 95
4.6.3 Amino acid compositions of owo
soup 103
4.6.4 Amino
acid compositions of ogbono soup 109
4.6.5 Amino
acid compositions of ewedu soup 107
CHAPTER 5
CONCLUSION AND RECOMMENDATIONS 112
5.1
Conclusions 112
5.2
Recommendations 121
REFERENCES 123
Appendixes
LIST
OF TABLES
Table
3.5.1: Recipe for preparation of black
soup 21
Table
3.5.2: Recipe for preparation of owo
soup 22
Table
3.5.3: Recipe for preparation of
ogbono soup 23
Table
3.5.4: Recipe for preparation of ewedu
soup 23
Table
3.5.5: Recipe for preparation of okra
soup 24
Table
4.1: Socio demographic
characteristics of the respondents 44
Table
4.1.1 Choice of indigenous dishes in
Edo state 45
Table 4.2: Proximate compositions of okro
soup, black soup, owo soup,
ogbono soup and ewedu
soup 47
Table 4.3: Mineral compositions of okro
soup, black soup, owo soup,
ogbono
soup and ewedu soup 60
Table 4.4: Vitamin compositions of okro
soup, black soup, owo soup,
ogbono
soup and ewedu soup 72
Table
4.5: Phytochemical and antinutrient
compositions of okro soup,
black soup, owo soup, ogbono soup
and ewedu soup 85
Table 4.6: Amino acid composition of okro
soup, black soup, owo soup,
ogbono soup and ewedu soup 97
CHAPTER 1
INTRODUCTION
The
challenge for agricultural practices to increase food production and obtain
food security still persists after 40 years of the green revolution (Hobbs,
2007). Poverty and food insecurity seriously constrain the accessibility of
nutritious diets that have high protein quality, adequate micronutrient content
and bioavailability, macronutrients and essential fatty acids, and high
nutrient density (Omueti, 2009). The typical diets of vulnerable populations
with high prevalence of malnutrition and under nutrition consist predominantly
of starch-rich staples, such as a cereal or tuber, with limited amounts of
fruits, vegetables, legumes and pulses (Solomon and Owolawashe, 2007). Such
diets are bulky, have low nutrient density and poor bioavailability of minerals
and vitamins and therefore result in impaired growth, development and a host of
chronic diseases. Investigations on economically viable indigenous food ingredients
as alternative strategies to curb under nutrition and food insecurity are of
utmost importance to broaden the essential nutrient sources for human beings
(Barba de la Rosa et al., 2009).
Faced with increasing food shortages, agriculturalists and food scientists are
becoming increasingly interested in previously neglected tropical grains and
indigenous vegetables such as finger millet, amaranth grain, pigeon pea, field
bean, pumpkin, sweet potatoes drumstick leaves, amaranth leaves and pumpkin
leaves (Islam, 2006).
Indigenous
foods are foods that have their origin in a region, are culturally acceptable
and adapted to the local climatic conditions which have been consumed
traditionally by the inhabitants as opposed to exotic foods which have been
introduced from other regions of the world (Catherine et
al., 2013). Indigenous foods are rich and inexpensive sources of
protein, carbohydrates, dietary fibre, minerals and vitamins to millions of
peoples in developed and developing countries, and are some of the basic foods
of the indigenous populations of Africa (Luthria and Pastor-Corrales, 2006).
Further, adaptation to adverse environmental conditions, resistance to pests,
cultural acceptability and sufficient nutritional qualities are the key
advantages of these indigenous foods. In developing countries like Nigeria, due
to high cost and limited access to animal food products that provide high
intakes of minerals such as iron and zinc, the main dietary sources of minerals
are cereals and legumes. Traditional plant foods are believed to be highly
nutritious; containing high levels of both vitamins and minerals (Orech et al., 2007). The first Millennium
Development Goal is to “eradicate extreme poverty and hunger by 2015” and the
nutrition indicator in Nigeria is “to halve the prevalence of underweight in
children less than five years old from 35.5 per cent in 1990 to 16.25 per cent
in 2015” (Central Bureau of
Statistics (CBS)/ Ministry
of Health (MH), 2010).
Malnutrition
has been defined as inadequate or excess intake of one or more nutrients. Under
nutrition appears when nutritional reserves are depleted and nutrient and
energy intake is insufficient to meet the day-to-day needs or added metabolic
stress (World Health Organisation (WHO)/ WFP/ United Nations Children Emergency
Fund (UNICEF), 2008). The state of food insecurity in the world estimates the
total incidence of undernourishment in the developing countries at 780-798
million in 1999/2001 (FAO, 2005). In Nigeria, malnutrition accounts for 38% of
all deaths in children under five years of age, of which 4% is as a result of
severe, and 34% a result of mild and moderate malnutrition (WHO/WFP/UNICEF,
2008). Malnutrition has always been a concern of the underprivileged in the
developing countries including Nigeria. The incidence of micronutrient and
macronutrient malnutrition among the vulnerable groups in Nigeria, necessitate
the need to explore underutilized indigenous foods to overcome nutritional
disorders. Vulnerable groups are the population groups living with severe
health problems and compromised immunity level due to inadequate food intakes
and poverty. Dietary diversification is the most important factor in ensuring
intake of adequate nutrients from indigenous foods. Lack of diversity in basic
staple foods creates poverty traps and negatively affects longer-term food
security. Data on nutrient composition of indigenous foods with potential to
address nutrition in Nigeria is still very limited in spite of the incidences
of hunger and malnutrition. This study therefore aims to identify and evaluate
the nutritional composition and amino acid profile of indigenous foods in Edo
state, Nigeria.
1.2
STATEMENT OF PROBLEM
Traditional food systems comprises of
indigenous and introduced plant and animal species, cultivated and wild, which
are culturally acceptable foods within the natural environment of particular
cultural groups (Roche et al., 2008).
It includes socio-cultural meanings, acquisition and processing techniques,
use, composition and nutritional consequences for people using the food (Roche et al., 2008). Traditional food systems
are of great cultural value to indigenous peoples because it promotes their
health and wellbeing, it is affordable and accessible and it is also protective
of their ecosystems (Roche etal.,
2008). Environmental, cultural and personal factors influence people’s food
choices depending on availability, preparation and processing techniques and
technologies, biological needs, among others (Johns and Sthapit, 2004).
Traditional
dishes are amongst the oldest and deeply ingrained aspects of African culture.
The Edo communities were assimilated by migrants as such lost much of their
cultural identity, such as knowledge of their traditional dishes (Katz and
Weaver, 2003). Interestingly, Eaton and Konner (1995) investigated dietary
shifts over several millennia in Africa. They concluded that the human diet was
far superior with the hunting and gathering subsistence of Paleolithic times as
compared with the present-day dishes largely based on processed and
manufactured foods. External influences (Western life styles) caused changes in
African dishes. This has never been more apparent than the present day Nigeria
and Ibaji community in particular. The faster people adopt new food pattern,
the less likely their traditional dishes knowledge will be passed on to
history.Evidenced of the richness of their traditional African dishes is
currently on nutrient content of the dishes. This new evidence has the
potential to trigger more thorough study of traditional Nigerian dishes today
(Vanden et al., 2000; Wu and Wall,
2000). It is imperative to collect detailed data on some traditional Nigerian
dishes, particularly those of Edo state in Nigeria that are at the verge of
extinction.
1.2
OBJECTIVE OF THE STUDY
1.2.1
General objective
The general objective of this study will
be to determine the chemical composition and amino acid profile of some
selected indigenous dishes in Edo state.
1.2.2
Specific objective
The specific objectives of the study will
be:
1.
To identify the indigenous dishes in Edo
State.
2.
To assess the proximate composition
(moisture, protein, fat, ash, crude fibre and energy) of some selected
indigenous dishes in Edo state.
3. To
determine the mineral composition (iron, zinc, calcium, magnesium, potassium,
phosphorous, sodium) of some selected indigenous dishes in Edo state.
4. To
determine the vitamin composition (Vitamin A, B1, B2, B3,
C and E) of some selected indigenous dishes in Edo state.
5. To
determine the anti-nutrient content (Tannin, phytate, phenol, saponin,
flavonoid and trypsin inhibitor) of some selected indigenous dishes in Edo
state.
6. To
evaluate the amino acid profile of some selected indigenous dishes in Edo
state.
1.3 SIGNIFICANCE OF THE STUDY
This work is intended to provide insight
and encourage the consumption of indigenous dishes in Nigeria in order to add
to list of food for diet choices which includes:
1. To
promote consumption of indigenous dishes within different ethnic groups so as
to reduce occurrences of some nutrient and micronutrient deficiencies.
2. Providing
an overview of the chemical composition of in indigenous dishes.
3. The
result of this work could add to information for compiling Nigerian food
composition table.
4. Raising
awareness and inspiring study of traditional dishes may be of significant
cultural and health related importance for the indigenous people of Edo State,
Nigeria.
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