Nutritional Composition of “Ose Oku”: A Traditional Food of Abatete in Anambra State, Nigeria

Abstract

Aims: This study assessed the nutritional composition of “Ose-Oku”, a traditional food of Abatete in Anambra State, Nigeria. Study Design: The research involved the preparation of "Ose-Oku" as traditionally done, followed by comprehensive laboratory analyses to determine its nutritional composition. Proximate, mineral, vitamin, antinutrient, fatty acid, and amino acid analyses were conducted using established scientific methods. Place and Duration of Study: The study was carried out in a laboratory setting with samples collected from Abatete in Anambra State. The duration of the study spanned several months, allowing for thorough analysis and validation of results. Methodology: The food was prepared as it is done in the traditional setting. The methods of AOAC (1984) were used in the proximate analysis of the dried food sample. Mineral and vitamin analyses were carried out using Atomic Absorption Spectrophotometer. Antinutrient and fatty acid analyses were done using Gas chromatography. HPLC apparatus was used to determine the amino acid composition. Results: Among the nutrients found in the studied food sample were carbohydrates (82.56 ± 0.009%), crude protein (7.67 ± 0.042%), crude fat (1.49 ± 0.004%), crude fibre (0.44 ± 0.011%), moisture (6.05 ± 0.005%), ash (1.78 ± 0.002%), and total amino acids (72.64%). Also total SFA (26.62%), total UFA (85.09%), and total PUFA (70.60%) were found. Vitamins A (0.71mg/100g), C (72.67mg/100g), D (0.73mg/100g), E (3.92mg/100g), K (7.83mg/100g), B1 (0.04mg/100g), B3 (0.58mg/100g), B6 (0.20mg/100g), B9 (3.48mg/100g), and B12 (0.25mg/100g) were also found. Minerals such as iron (0.02mg/100g), manganese (0.02mg/100g), zinc (0.16mg/100g), sodium (0.20mg/100g), potassium (3.00mg/100g), magnesium (2.08mg/100g), calcium (3.61mg/100g), and copper (0.47mg/100g) were present. Antinutrients such as Kaempferol, CyanogenicGlycosides, Narigenin, Ammodendrine, Tannins, Flavonones, Flavone, Proanthocyanidin, and Spartein were present in the food. Conclusion: This study has shown that the proportionate combination of the food materials enhanced the nutrient quality of this traditional food sample. Besides the low content of moisture and fats with high carbohydrate, appreciable amount of protein, fibre and vitamins qualify its complimentary use to tackle food insecurity and malnutrition.