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The Vitamin and Mineral Contents of "OKPA" Prepared with Fluted Pumpkin and Scent Leaves


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

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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  • The Vitamin and Mineral Contents of "OKPA" Prepared with Fluted Pumpkin and Scent Leaves

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Authors

O. C. Adumanya
Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, Nigeria
A. A. Uwakwe
Department of Biochemistry, University of Port Harcourt, Rivers State, Nigeria
R. C. Ohiri
Department of Biochemistry, University of Port Harcourt, Rivers State, Nigeria
O. B. Odeghe
Department of Biochemistry, University of Port Harcourt, Rivers State, Nigeria
G. A. Obi-Adumanya
Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, Nigeria
M. O. Chukwu
Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, Nigeria

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

References