ABSTRACT

The consumption patterns of various regions in Nigeria differ widely. While the diets of the Northern states are dominated by cereals, the South consume legumes, nuts, seeds and starchy roots in large quantities. (Ene-Obong an Carnavale, 1990). However, one basic similarity in the food pattern of Nigerians is the processing of cereals, starchy roots and tubers into paste (foo-foo) which is eaten with soup. The soup have watery or thick consistency, depending on their composition (Ene-Obong and Carnavale, 1990). In some parts of Southern Nigeria some condiments are used in soups to alter their consistenc' thereby thickening them. Apart from thickening the soup, the thickeners serve as sources of some nutrients to the dish and reduce bulk in the diet. (Ezueh, 1977). Achi (Brachystegia eurycoma),Ukpo (Mucuna flagellipes), Akparata (Afzelia africana'and Ofor (Detarium microcarpum)are among the thickners consumed in Southeastern Nigeria (Aykroyd et al, 1981). These are termed minor legumes because (1) they are not popularly utilized, and (2) much work has not been done on the nutrient  and antinutrient composition, preservation and storage of these legumes. This is as a result of lack of good or proper processing technologies to improve the nutritional quality of the dishes (Ezuch, 1977). These minor legumes are found in large quantities at homes and in the markets. Achi and akparata are roasted, dehulled and ground into fine flour before they a:e used as thickners whereas ukpo and ofor seeds are cooked, dehulled and ground into fine flour which is added like other ingredients while making soup.