Nutritional Analysis of Traditional Fermented Food Condiments: Implications for Dietary Diversity and Health Security in Anambra Metropolis

Abstract

Fermented food condiments play a crucial role in enhancing flavor and nutritional quality of various dishes across cultures. This study investigates the nutritional compositions of three widely consumed traditional condiments Ogiri, Okpei, and Dawa-Dawa commonly sold within Anambra metropolis. Proximate analysis, including moisture content, crude protein, crude fiber, and fat content, was conducted using standard Weende analysis methods. Additionally, mineral compositions, including calcium, sodium, magnesium, phosphorus, and potassium, were evaluated. Results reveal significant variations in nutritional profiles among the condiments, with Ogiri-Okpei exhibiting notably high levels of crude protein (23.68% ± 0.01) and Dawa-Dawa demonstrating elevated levels of crude fiber (1.94% ± 0.01) and fat content (23.19% ± 0.01). Mineral analysis highlights varying concentrations of essential nutrients, such as calcium (46.11 mg/100g ± 0.01) and sodium (147.22 mg/100g ± 0.01) in Ogiri-Igbo, and phosphorus (84.97 mg/100g ± 0.01) and potassium (860.12 mg/100g ± 0.02) in Ogiri-Okpei. These findings underscore the nutritional significance of traditional fermented condiments in the diet and emphasize the need for accurate nutritional labeling to promote dietary diversity and health security among consumers. Further research is warranted to comprehensively assess the vitamin content of these condiments and their impact on overall nutritional adequacy. Keywords: Fermented condiments, Nutritional composition, Traditional foods, Anambra State, Nigeria