Nutritional, Phytochemical and Sensory Evaluation of “Mberiagworagwo” Traditional Food of Uruagunnewi People in Anambra State, Nigeria
Amadi Benjamin, Duru Majesty, Agomuo Emmanuel, Amadi Peter, Onedibe Ozioma
Journal of Advances in Biology & Biotechnology · pp. 1–8 · Published 10 Jul 2017
10.9734/JABB/2017/27901Abstract
Nutritional, phytochemical and sensory evaluation of “Mberiagworagwo” traditional food of Uruagunnewi people in Anambra State, Nigeria was investigated using standard methods. Available carbohydrates (79.60± 0.13%), crude fat (12.77±0.64%), crude protein (9.80±0.16%), total free fatty acid (12.81±0.16%) and total vitamins (22.39± 2.04%) were among the nutrients found in the studied food sample. Phytochemicals such as saponins, flavonoids, and tannins were discovered in the food. “Mberiagworagwo” had improved sensory evaluation attribute in terms of aroma, taste, texture (mouth feel) and colour when compared to other traditional foods. The overall acceptability of the traditional food could be compared to those of other traditional foods. The presence of nutrients and phytochemicals in “Mberiagworagwo” could be indication that the food maybe beneficial to the body on consumption. This study has shown the nutritional, phytochemical and sensory evaluation of “Mberiagworagwo” traditional food of Uruagunnewi people in Anambra State, Nigeria.
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Showing 11 of 13 known citations — external sources report more than can currently be individually listed.
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