ABSTRACT

The aim of this study was to assess the utilization, chemical and sensory evaluation of ‘Mmeme’ (Asystacia gagentica) and ‘Inyang-afia (Amaranthus hybridus).Vegetables were cleaned, analyzed using standard methods like proximate compositions, minerals (Na, K, ph, Ca, Mg, Fe, Zn and Mn), Vitamin A, C and anti-nutritional factors (Oxalate, phytate and tannin). Data obtained from the study were analyzed using mean, standard deviations and student t-test was used to test the mean sensory scores of the pottage samples for the significant different (P<0.05) between the mean.  Proximate analysis revealed that protein content in ‘mmeme’ leaf was significantly (P<0.05) higher (12.3mg/100g) compared to protein in ‘inyang-afia’ (6.63mg/100g), carbohydrate in ‘mmeme’ and ‘inyang-afia’ were observed to be (77.78mg/100g and 81.25mg/100g) respectively, moisture contents 8.94mg/100g in ‘inyang-afia’ was significantly (P<0.05) higher than 6.63mg/100g in ‘mmeme’, fiber content 1.67mg/100g in ‘mmeme’ was higher than ‘inyang-afia’ 1.01mg/100g while energy value 324.96 kcal in ‘inyang-afia’ was observed to have the highest value. In terms of mineral compositions, K content 55.05mg/100g in ‘mmeme’ was significantly (P<0.05) higher than 10.55mg/100g in ‘inyang-afia’, ph in ‘mmeme’ 26.51mg/100g while ‘inyang-afia was 20.62mg/100g, Ca in ‘mmeme’ was 11.34mg/100g while ‘inyang-afia’ had 13.24mg/100g, ‘inyang-afia’ had the higher content of Mg while ‘inyang-afia’ had the least value of 0.05mg/100g. Beta-carotene content in ‘mmeme’ and ‘inyang-afia’ were (0.21ug/100g and 0.35ug/100g) respectively and Vitamin C while ‘mmeme’ had the highest vitamin A content of 2.23ug/100g.  For the anti-nutrient, oxalate in ’mmeme’ had 221.0mg/100g while ‘inyang-afia’ was 136.550mg/100g while tannin in ‘mmeme’ 0.31mg/100g had the least anti-nutrient 0.04mg/100g respectively. However the result showed that after heat treatment (blanching), the anti-nutrient drastically reduced. Sensory properties of appearance, flavor, taste, aroma, mouth-feel (texture) and general acceptability were evaluated on pottage yam prepared with both ‘mmeme’ and ‘inyang-afia’. Therefore, yam pottage prepared with ‘mmeme’ leaf (6.96) for aroma and (6.72) for appearance were significantly different (P<0.05) from pottage prepared with ‘inyang-afia’ leaf pottage (6.42) for aroma and (6.54) for appearance respectively while the control (inyang-afia) leaf had the least mean (6.18) acceptability score. Therefore after the analysis, ‘mmeme’ leaf which was an underutilized vegetable has been proven to contain the basic nutritive qualities with an increased amount of therapeutic properties with this, inclusion of ‘mmeme’ vegetable in our daily diet by all age groups as confirmed and cultivating it in agricultural sectors will not only enhance our monotonous vegetable status but also boost our nutrient profile and vegetable diversification bearing in mind that it is available in all season to improve our daily micronutrient intake compared to other conventional leaves.