Effects of Plant Ash Fortification on <i>okpa</i> the Ethnic and Traditional Snack of Southeast Nigeria

Abstract

<i>Okpa</i> is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the <i>okpa</i> more than the control. There was significant increase in most nutrients most especially the minerals more than the control.