Chemical Evaluation And Amino Acid Profile Of Some Selected Indigenous Dishes In Oyo State, Nigeria :- Alasela, Adejoke M

ABSTRACT

Indigenous foods are foods produced locally which form part of the food culture inherent in the

locality. These foods if promote have the capacity to address the burden of poverty, hunger and

malnutrition amongst the rural dwellers. This study determined the proximate, vitamin, mineral

composition, antinutrients and phytonutrients, nutritional value and amino acid profile of

selected indigenous dishes in Oyo State. A descriptive cross sectional and experimental design

was employed. Seven (7) local government area and 20 respondents were selected using multistage sampling technique. Structured questionnaire was used to elicit information on the most

consumed dishes and their method of preparation. The selected dishes were prepared locally and

analyzed using standard procedures. The obtained data was analyzed for mean and standard

deviations. Findings that the protein content was significantly (P<0.05) higher in Egusi soup

(14.78%) than in Ewedu (10.05%). There is a significant difference (P<0.05) in Moisture content

of Obeila (54.66%) than in Gbegiri (31.01 %).There is no Significant difference (P<0.05) in fat

content of Ewedu( 11.67%) and in Egusi (11.05%). There is a significant difference (P<0.05) in

the crude fibre of Ewedu (8.81 %) than in (0.13%).There is a significant difference (P<0.05) in

the Carotenoid content in Obeila (129.01%) than in Ewedu(6.98%). There is a significant

difference (P<0.05) in the vitamin E content of Eforiro (5.01%) than in Ewedu (1.06%). An

appreciable amino acid profile of the studied indigenous foods was reported. Egusi soup was

reported as the most amino acid <lensed as shown in their praline (4.56 ± 0.01), arginine (5.84 ±

0.01), tyrosine (3.26 ± 0.01) , histidine (2.29 ± 0.01), glutamic acid (14.37 ± 0.02), threonine

(3.49 ± 0.01) and aspartic acid (8.99 ± 0.01) contents when compared with other samples. These

study has shown that the selected indigenous soups are rich insubstantial amount of macro

nutrients, vitamins, minerals, phytochemicals, and amino acids of biological values ..