Comparative Study Of The Antinutritional Factors, Lipids, Trace Mineral Content Of Akparata (Afzelia Africana), Ufuku (Hilde Gardia Barteri), Egusi (Citrullus Vulgaris) And Their Sensory Attributes In Ogiri Production

ABSTRACT

Ufuku (Hilde gardia barteri) Egusi (Citrullus vulgaris) and Akparata (Afzelia afncana) were processed into flours and the antinutritional factors, trace minerals and lipid contents were determined. Akparata had the highest iron (0.413±0.00005), Manganese (1.710±0.00005) and cobalt values (7.500±0.0005). In terms of antinutritional factors, .Akparata also had the highest phenol content (0.17±0.00005%), Ufuku (0.139±0.00005%), Egusi (0.12±0.00005%). The alkaloid values were for Egusi (0.204±0.00005%), Ufuku (0.170±0.00005%) and Akparata (0.103±0.00005%). Akparata had the highest saponins (0.420±0.00005), Ufuku (0.348±0.0005%) and Egusi (0,324±0.00005%). Akparata, had the highest Tannin content (0.520±0.00005%) Ufuku (0.426±0.00005%) and Egusi (0.400±0.00005%). The seeds were fermented to produce Ogiri (condiments) which were used in seasoning soups and 40 panels were used to evaluate the soups. The result of the sensory evaluation showed that Ufuku had the highest score in terms of flavour, and general acceptability followed by castor oil seed which is the control.