Research Journal of Applied Sciences

Year: 2012
Volume: 7
Issue: 5
Page No. 272 - 274

The Vitamin and Mineral Contents of Okpa Prepared with Fluted Pumpkin and Scent Leaves

Authors : O.C.U. Adumanya, G.A. Obi-Adumanya and M.O. Chukwu

Abstract: The Bambara nut flour is often processed into Okpa by the inhabitants of the Eastern part of Nigeria. The Okpa is a well cherished food, especially among the inhabitants of the Eastern part of Nigeria. The vitamin and mineral contents of Okpa prepared with fluted pumpkin and scent leaves were determined. The result shows that the addition of the vegetables increased the Vitamin B1, B2 and B3 contents of Okpa compared with the control at p≤0.05. But it did not alter that of Vitamin C levels at p≤0.05. The order of increase in Vitamin B1 levels were Sample B>D>C>A. While that of Vitamin B2 levels were Sample C>D>B>A and that of B3 contents were D>C>B>A. This points that the presence of these vegetables could serve as a booster to the vitamin contents of Okpa. Also the mineral contents, especially phosphorus, magnesium and calcium ions were significantly change compared with the control at p≤0.05. The Okpa with fluted pumpkin leaves had the highest phosphorus ion contents (136.623±0.372) followed by Okpa with fluted pumpkin and scent leaves combined (114.433±0.377) and then Okpa with scent leaf (92.783±0.377) compared with the control (22.533±0.448). The magnesium ion levels was highest in Okpa with fluted pumpkin (18.400±1.131) followed by Okpa with combined leaves (16.000±1.131) and then Okpa with scent leaf (12.800±2.263) compared with the control (11.200±1.131). The potassium contents was also highest in Okpa with fluted pumpkin leaf (165.860±0.377) followed by Okpa with scent leaf (153.600±0.653) and Okpa with the combined leaves (143.733±28.097) compared with the control (70.133±0.377). The levels of calcium ion was highest in Okpa with scent leaf and Okpa with the combined leaves (85.50±1.890), respectively followed by Okpa with fluted pumpkin leaf compared with the control (78.833±1.890). The sodium ion levels was not affected significantly at p≤0.05 compared with the control. These results suggest that the vegetables, especially fluted pumpkin leaves could serve as a booster to the mineral and vitamin contents of Okpa.

How to cite this article:

O.C.U. Adumanya, G.A. Obi-Adumanya and M.O. Chukwu, 2012. The Vitamin and Mineral Contents of Okpa Prepared with Fluted Pumpkin and Scent Leaves. Research Journal of Applied Sciences, 7: 272-274.

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