ABSTRACT

Indigenous foods have its origin in a particular region of which it is culturally accepted. They are consumed traditionally as opposed to exotic foods which have been introduced from other regions of the world. This study identified and evaluated the proximate, vitamin, mineral, phytochemical, anti-nutrients, and amino acid profile of the indigenous foods in Imo state. Samples of indigenous foods; Owerri soup, Oha-Okazi soup, ugba soup, Ugba and Ona and ona sauce) were dried in a cabinet dryer at 70C to a constant weight and pulverized to powder. The ground powder was evaluated for proximate, vitamin, mineral, phytochemical, anti-nutrient, and amino acid using standard methods. Data obtained was analyzed for mean and standard deviation. Findings showed that the protein content was significantly (P<0.05) higher in Ugba soup (17.64%) than in Owerri soup (l 0.21%).There was a significant difference (P<0.05) in the carbohydrate content of Ugba (48.20%) than in Ona (33.84%). There was no significant difference (P>0.05) in the vitamin E content of Oha-Okazi soup (2.02ug) and Ugba soup (2.03ug), and isoleucine contents in Oha-Okazi soup and ugba soup (3.47mg), and energy contents of Ugba and Ona (362.47kcal and 361.96kcal). Ugba soup had the highest crude fiber content (9.35%) and Oha-Okazi soup had the lowest crude fibre content (5.78%).The fat content was significantly (P<0.05) higher in Ugba soup (16.68%) than in Owerri soup (6.93%). These indigenous foods are rich sources of macronutrients, vitamins, minerals, phytochemicals and amino acids of biological significance. Therefore programs to encourage the consumption of these indigenous dishes at appropriate quantities should be implemented.