O. C. Adumanya ¹, A. A. Uwakwe ², R. C. Ohiri ², O. B. Odeghe ², G. A. Obi-Adumanya ¹, M. O. Chukwu ¹

Affiliations
1 Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, NG
2 Department of Biochemistry, University of Port Harcourt, Rivers State, NG

Abstract

The inhabitants of the eastern part of Nigeria often process the Bambara nut flour into "Okpa". The "Okpa" is a well-cherished food, especially among the inhabitants of the eastern part of Nigeria. The vitamin and mineral contents (mg/100g) of "Okpa" prepared with fluted pumpkin and scent leaves were determined. The result shows that the addition of the vegetables increased the vitamin B₁, B₂, and B₃ contents of "Okpa" compared with the control at P ≤ 0.05. Nevertheless, it did not alter that of vitamin C levels at P ≤ 0.05. The order of increase in vitamin B₁ levels were, sample B > D > C > A. While that of vitamin B₂ levels were, sample C > D>B> A and that of B₃ contents were D > C >B > A. This points that the presence of these vegetables could serve as a booster to the vitamin contents of "Okpa". Also the mineral contents, especially phosphorus, magnesium and calcium ions were significantly change compared with the control at P ≤ 0.05. The "Okpa" with fluted pumpkin leaves had the highest phosphorus ion contents (136.623 ± 0.372), followed by "Okpa" with fluted pumpkin and scent leaves combined (114.433 ±0.377) and then "Okpa" with scent leaf (92.783 ± 0.377) compared with the control (22.533 ± 0.448). The magnesium ion levels was highest in "Okpa" with fluted pumpkin (18.400 ±1.131) followed by "Okpa" with combined leaves (16.000 ± 1.131) and then "Okpa" with scent leaf (12.800 ± 2.263) compared with the control (11.200 ± 1.131). The potassium contents was also highest in "Okpa" with fluted pumpkin leaf (165.860 ± 0.377), followed by "Okpa" with scent leaf (153.600 ± 0.653) and "Okpa" with the combined leaves (143.733 ± 28.097) compared with the control (70.133 ± 0.377). The levels of calcium ion was highest in "Okpa" with scent leaf and "Okpa" with the combined leaves (85.50 ±1.890) respectively, followed by "Okpa" with fluted pumpkin leaf compared with the control (78.833 ±1.890). The sodium ion levels was not affected significantly at P ≤ 0.05 compared with the control. These results suggest that the vegetables especially fluted pumpkin leaves could serve as a booster to the mineral and vitamin contents of "Okpa".

Keywords

Okpa, Bambara Nut, Fluted Pumpkin, Scent Leaves

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