ABSTRACT

This work was carried out to determine the chemical composition of indigenous snacks consumed in Aniocha North L.G.A and their consumption pattern. Structured questionnaires (400) were administered to the indigenes of the LGA. Females accounted for 57.8% while 42.3% were males. Ukpo oka had the highest consumption rate and nzaolubu had the least. Factors which influenced consumption of the snacks included taste (50.8%), appearance (26.5%), mode of preparation (19%) and flavour (3.8%). The proximate, vitamin, mineral and anti-nutient composition of the purchased and prepared snacks were determined using standard methods. Nzaolubu had the highest protein content (43.61% and 39.61%) among all the snacks examined, with kpokpo garri having the least (2.59% and 2.30%). Carbohydrate content was highest in kpokpo garri (97.61% and 82.37%), while the least carbohydrate content was found in nzaolubu (12.06% and 15.66%). Nzaolubu had the highest flavonoid content (4.10mg/100g and 4.12mg/100g) whereas ukpo oka was least (1.04mg/100g and 1.41mg/100g). Phytate was highest in kpokpo garri (2.03mg/100g and 2.11mg/100g), but absent in nzaolubu (0.00mg/100g and 0.00mg/100g). Vitamin A content was highest in ukpo ogede (4.01mg/100g and 4.25mg/100g), but least in kpokpo garri (1.07mg/100g and 1.03mg/100g). Nzaolubu had the highest Vitamin B2 (1.22mg/100g and 1.27mg/100g, respectively), but lowest in kpokpo garri (0.04mg/100g and 0.03mg/100g). Magnesium content was highest in nzaolubu (63.76mg/100g and 64.08mg/100g), while phosphorus content was highest in ukpo oka (96.22mg/100g and 96.72mg/100g), but lowest in ukpo ogede (10.30mg/100g and 10.16mg/100g). There was statistically significant difference (p<0.05) between most of the nutrients in both the purchased and prepared samples. The snacks were generally found to have high level of most nutrients. It was concluded that the indigenous snacks are a viable additional food and should be further exploited. It was also recommended that further studies concerning the indigenous snacks should be carried out in order to gain better insight into their unique properties.