Comparative quality evaluation of nigerian local oha dish produced with the selected spices; Dawadawa (Parkia biglobosa), UDA (Xylopia aethiopica), Uziza (Piper guineense) and Ehuru (Monodora myristica)

Abstract

Four selected local spices; parkia biglobosa (Dawadawa), piper guineense (Uziza), Xylopiaaethiopica (Uda) and Monodora myristica (Ehuru) gotten in their dry state from Eke ukwu market Owerri in Owerri municipal L.G.A of Imo State, Nigeria were used in flavouring the local oha soup and evaluated organoleptically using twenty (20) member panelists. Also the nutrient content, anti-nutrient and other chemical components of these spices were analysed. Results showed that there were no significant difference (p>0.05) on the organoleptic attribute of the spiced soup, apart from the overall acceptability which ranged between 6.35 and 7.90 for dawadawa (Parkia biglobosa) and Uziza (piper guineense) respectively. Panelists liked the oha soup flavoured with dawadawa (6.35) uda (6.50) ehuru (6.65) but very much like Uziza (7.90). The nutrients and antinutrient content of theses spices showed high crude protein (7.35 to 26.53%), crude fat (11.40 to 19.10%), crude fiber (0.34 to 4.80%) and carbohydrate (36.05 to 66.43%) respectively. Local spices were predominant, in minerals; calcium (161.41 to 286.07mg/100g) potassium (41.54 to 314.08 mg/100g) manganese (2.62 to 9.43 mg/100g), zinc (2.81 to 6.41 mg/100g), but low in phosphorus (182.11 to 257.05 mg/100g). However, vitamin C value ranged from (0.97 to 1.83 mg/100g), the antinutrients present were also low in phytic acids (1.11 to 10.95%), saponins (0.10 to 0.14%), flavonoids (0.002 to 0.31%), tannins (0.001 to 0.002%) and Alkaloids (1.34 to 2.12%) respectively. Hence this study showed that these spices are nutritionally qualitative and with low anti nutrient content.