Authors : O.A. Onabanji and A.N. Omika
Abstract: Six indigenous dishes of Igala tribe of Kogi State were prepared from locally produced food items which include: majorly, maize, plantain, benin seed, barbara nut, bitter leaf and their functional properties determined. These dishes were subjected to evaluation for their protein, moisture, ash contents, some minerals, some vitamins (A, B1, B12 E, K) and sensory properties. The results revealed that oil and water absorption capacities of the dishes range from 5.2.33-84.00 (i.e., 12.7-20.3%) and 56.33-74.67 (14.5-19.2%), respectively. Whereas zinc and calcium ranged from 0.35-0.53 (13.9-20.7%) and 2.22-7.83 (9.2-32.5), respectively Iron, Phosphorus and Selenium: 0.48-0.59 (14.5-17.9%), 0.32-0.56 (12.6-22.1%) and 0.36-1.74 (6.2-30.1%), respectively. The vitamin contents of the food stuff peaked with the mean/% values of 1.51 (21.5% Vit. B1), 5.65 (25.3% Vit. A), 2.92 (30.9% Vit. E), 0.41 (17.8% Vit. B12) and 1.00 (18.0% Vit. K) in dishes D (Oboigogo), F (Epi-abo), E (Oboafu), C (Oboakpa) and A (Fayaba), respectively. The range values of the antinutrients in the six dishes on the other hand are phytate: 3.29-4.33 (14.4-19.0%); oxalate: 3.42-5.46 (14.1-22.6%) and tannin: 1.72-3.48 (11.8-23.9%). The results of the sensory evaluation carried out revealed that there were no significant differences (p>0.05) (Ftab. 0.05; DF = 4/25 = 2.76, Fcal. = 1.13) in terms of appearance, flavour, aroma and palatability and all the six dishes were generally acceptable to the panelists/consumers. The baseline data recorded in this research would undoubtedly, serve not only as a guide but detailed documentation of indigenous dishes of Igala tribe of Kogi State, Nigeria.
O.A. Onabanji and A.N. Omika, 2014. Nutritive Quality Evaluation and Antinutrient Properties of Six Indegeneous Dishes of Igala Tribe of Kogi-State. Journal of Food Technology, 12: 1-6.