Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the okpa more than the control. There was significant increase in most nutrients most especially the minerals more than the control.
| Published in | World Journal of Food Science and Technology (Volume 5, Issue 4) |
| DOI | 10.11648/j.wjfst.20210504.11 |
| Page(s) | 55-63 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Okpu, Bambara Groundnut, Empty Palm Bunch Ash
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APA Style
Okwunodulu Nwazulu Innocent, Ogu Ukamaka Rosemary, Nwachukwu Chinyere Ann, Ukom Nwankwo Anthony. (2021). Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria. World Journal of Food Science and Technology, 5(4), 55-63. https://doi.org/10.11648/j.wjfst.20210504.11
ACS Style
Okwunodulu Nwazulu Innocent; Ogu Ukamaka Rosemary; Nwachukwu Chinyere Ann; Ukom Nwankwo Anthony. Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria. World J. Food Sci. Technol. 2021, 5(4), 55-63. doi: 10.11648/j.wjfst.20210504.11
AMA Style
Okwunodulu Nwazulu Innocent, Ogu Ukamaka Rosemary, Nwachukwu Chinyere Ann, Ukom Nwankwo Anthony. Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria. World J Food Sci Technol. 2021;5(4):55-63. doi: 10.11648/j.wjfst.20210504.11
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Download@article{10.11648/j.wjfst.20210504.11,
author = {Okwunodulu Nwazulu Innocent and Ogu Ukamaka Rosemary and Nwachukwu Chinyere Ann and Ukom Nwankwo Anthony},
title = {Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria},
journal = {World Journal of Food Science and Technology},
volume = {5},
number = {4},
pages = {55-63},
doi = {10.11648/j.wjfst.20210504.11},
url = {https://doi.org/10.11648/j.wjfst.20210504.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.11},
abstract = {Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the okpa more than the control. There was significant increase in most nutrients most especially the minerals more than the control.},
year = {2021}
}
TY - JOUR T1 - Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria AU - Okwunodulu Nwazulu Innocent AU - Ogu Ukamaka Rosemary AU - Nwachukwu Chinyere Ann AU - Ukom Nwankwo Anthony Y1 - 2021/10/30 PY - 2021 N1 - https://doi.org/10.11648/j.wjfst.20210504.11 DO - 10.11648/j.wjfst.20210504.11 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 55 EP - 63 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20210504.11 AB - Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis and other related diseases among the elderly people. Bambara groundnut paste was prepared, mixed with water and seasonings, and divided into four batches. Three out of the four batches were fortified each with 1, 5 and 10% ash as samples B, C and D respectively. Each batch was separately wrapped (250 ml) in plantain leaves and steamed. The remaining unfortified batch served as control (sample A). Proximate and mineral contents were evaluated with standard analytical methods. Sensory evaluation was determined subjectively with 20 semi-trained panelists. With increase in ash fortification levels, there was increase in moisture (58.40-59.50%), fibre (1.20-1.30%), ash (1.35-1.55%), calcium (72.50-85.38 mg/100g), magnesium (114.45-126.46 mg/100g), zinc (5.70-6.33 mg/100g), iron (1.45-2.36 mg/100g), phosphorous (206.32-219.40 mg/100g) and sodium (12.27-14.92 mg/100g). Only protein (8.63-8.43%), fat (4.15-4.00%), carbohydrate (25.83-25.23%), energy (164.63-160.31 Kcal), and acceptability (7.05-4.10) decreased. The control sample had the highest acceptability score which was not statistically different from samples with 1 and 5% ash. Ash concentrations of 1 and 5% enhanced the taste, appearance, aroma and texture of the okpa more than the control. There was significant increase in most nutrients most especially the minerals more than the control. VL - 5 IS - 4 ER -
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