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      • Chemical Composition Of African Yam Bean (Sphenostylis stenocarpa) Pudding Vended In Enugu State, Nigeria

      Chemical Composition Of African Yam Bean (Sphenostylis stenocarpa) Pudding Vended In Enugu State, Nigeria

      • Posted by Journal of Dietitians Association Nigeria
      • Categories Archive, Journals, Previous Editions, Volume 5, 2014
      • Date December 23, 2014

      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]

      ABSTRACT
      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.

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      Tag:African yam bean, Chemical composition, Enugu state, Pudding

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      Journal of Dietitians Association Nigeria
      Journal of Dietitians Association Nigeria
      Dietitians Association of Nigeria (DAN) is an association of all dietitians in Nigeria. According to the International Confederation of Dietetic Association's (ICDA) definition, “a Dietitian is a person with a qualification in nutrition and dietetics recognized by national authority(s).

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