ABSTRACT

This study evaluated thechemical composition and amino acid profile of some selected indigenous dishes in Edo state. The indigenous dishes (Okro soup, black soup, owo soup, ogbono soup and ewedu soup) were prepared using traditional methods and subsequently analyzed using standard methods. The data analysis was one way (ANOVA) and SPSS (Version 23.0). The result shows that, the proximate composition ranged from carbohydrate (2.55±0.01 to 14.11±0.01), moisture (63.33±0.01 to 73.33±0.01) crude protein (7.34±0.01 to 14.45±0.01) fat (3.96±0.01 to 10.96±0.01), crude fibre (0.41±0.01 to 3.41±0.01) ash (0.56±0.01 to 4.65±0.01) and energy value (122.24±0.13 to 169.24±0.13). mineral composition ranged from iron (mg) (0.30±0.01 to 10.86±0.01 ), zinc (mg) (0.42±0.02 to 0.57±0.01), potassium (mg) (11.52±0.02 to 57.41±0.01), sodium (mg) (3.67±0.01 to 24.62±0.02), calcium (mg) (12.02±0.01 to 70.11±0.01), magnesium (mg) (4.67±0.01 to 35.75±0.01), and phosphorus (mg) (16.91±0.02 to 52.68±0.01). Vitamin compositions of the soups ranged from carotenoid (mg) (2.46±0.01 to 13.09±0.01), thiamin (mg) (1.82±0.01 to 2.27±0.01), riboflavin (mg) (1.74±0.01 to 2.19±0.01), niacin (mg) (0.65±0.01 to 0.82±0.03), ascorbic acid (mg) (14.17±0.01 to 30.43±0.01) and tocopherol (mg) (0.92±0.01 to 2.34±0.01). The phytochemical and antinutrient compositions of the soups ranged from saponin (mg) (0.25±0.01 to 0.36±0.40), phenol (mg) (0.43±0.01 to 0.78±0.01), flavonoid (mg) (1.34±0.01 to 2.01±0.01), tannin (mg) (0.42±0.01 to 0.62±0.00), phytate (mg) (0.24±0.01 to 0.49±0.01), trypsin inhibitor (mg) (0.16±0.01 to 0.37±0.01 ). This study established that the selected indigenous dishes (Owo soup, Ewedu soup, Ogbono soup, Black soup and Okro soup) are rich sources of indispensable nutrients. Consequently, they have the potential to make significant contributions to consumptions of nutrients such as proteins, fat, crude fibre, carbohydrates as well as some minerals, vitamins and phytochemicals. Findings of this study should be reflected in the country-specific food composition database so that nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material could be more effective