Ngwu, E. K., Nwachi, I. C., Ani, P. N., Ozioko, F. A.
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka.
Corresponding author e-mail:[email protected]
Objective: This study investigated the chemical composition of African Yam Bean (AYB) pudding vended
in Enugu state, Nigeria.
Materials and methods: AYB puddings as consumed were purchased from local markets in three
communities (Umulumgbe, Ukehe and Opi) of Enugu State. The recipes for preparing the puddings were
obtained from the vendors through focus group discussions. Proximate analysis and some mineral and
vitamin determinations of the samples were done using standard methods. The percentage contributions of
the puddings to daily nutrient requirements of adult male and female (30 – 50 years) were compared with the
recommended nutrient intake (RNI). Analysis of variance (ANOVA) was used to separate means.
Results: The pudding purchased from Opi had significantly higher protein (31.22%) than that from
Umulumgbe (25.69%) and Ukehe (29.79%). AYB pudding purchased from Umulumgbe was significantly
higher in fat, crude fibre and moisture and lower in ash, carbohydrate and protein. There was significantly
higher vitamin A value in the pudding purchased from Opi (19.35RE) than that purchased from the other two
communities. Vitamin E content of the pudding from Opi was also higher (7.50μg) than that from Ukehe
(5.27μg) and Umulumgbe (6.94μg). The pudding purchased from Umulumgbe had significantly higher
phosphorus (95.33mg/100g) and calcium (0.96mg/100g) than puddings purchased from Ukehe
(35.67mg/100g and 0.35mg/100g, respectively) and Opi (67.33mg/100g and 0.67mg/100g, respectively).
One wrap of the AYB pudding from Opi, Umulumgbe and Ukehe contributed 21%, 22% and 19% of the
daily energy requirements for adults male (30 – 50 years), respectively.
Conclusion: AYB pudding has high nutrient potentials and adds to the food composition list of local dishes.