Abstract
A “nduduagworagwo” is a traditional food of Akokwa people in Imo State, South eastern, Nigeria. Based on the recent linkage of natural foods to health, the anti-nutrients, amino acid quality and performance characteristics of “nduduagworagwo” traditional food was studied. Low levels of cyanogenic glycoside (0.09±0.03mg/100g), phytate (0.04±0.00 mg/100g), and oxalate (0.29±0.05 mg/100g) anti-nutrients were observed in the studied food. Anti-nutrient/nutrient interactions; oxalate/calcium (0.73), phytate/calcium (0.01), and phytate/iron (0.02) in “nduduagworagwo” were lower than their critical values. Essential and non-essential amino acids were also obtained in the food. The chemical scores for observed amino acids compared favourably with those of reference food materials and some other existing traditional foods. The performance characteristics in this study indicated that “nduduagworagwo” could be an intermediate protein food that can enhance the body with good digestibility (96.00± 2.87%) and biological (58.06± 1.04%) values. The present study has revealed the anti-nutrients, amino acid quality, and performance characteristic of “nduduagworagwo” traditional food.
Highlights
Food is any edible substance that provides the necessary nutrients required for the proper functioning of the body (Uwakwe and Ayalogu, 1998)
The performance characteristics in this study indicated that “nduduagworagwo” could be an intermediate protein food that can enhance the body with good digestibility (96.00± 2.87%) and biological (58.06± 1.04%) values
The present study has revealed the anti-nutrients, amino acid quality, and performance characteristic of “nduduagworagwo” traditional food
Summary
Food is any edible substance that provides the necessary nutrients required for the proper functioning of the body (Uwakwe and Ayalogu, 1998). Sesquipedialis), palm oil, “ugba” (fermented sliced P.macrophylla seed), potash, salt, ground paper, “uziza” seed (Piper guineense), “utazi” (Gongronema latifolium) and crayfish., is one of the local foods whose chemical constituents is not well understood It is a common food among Akokwa people in Ideato North L.G.A of Imo State, Nigeria. Due to recent linkage of foods eaten in their natural forms with better health, there is need to investigate the anti-nutrients, amino acid quality, and growth performance characteristics of “nduduagworagwo”. This may engineer a renewed interest on local foods especially in this era of increasing cost of convention foods and shortage of resources
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