Nutritional Composition Of A Raw And Cooked Sample Of A Traditional Food "Otoo" (Ground Water Yam Porrigde):- Anosike, Nneoma C

ABSTRACT viii i The nutrition of the people of developing countries is a major public health issue which has challenged people to enhance the nutritional quality of preferred and staple crops such as yam. This study was therefore aimed at investigating the nutritional composition of raw and cooked sample of a traditional food "otoo” (ground water yam porridge). The raw water yam had a protein and fat contents of 2.86 ± 0.1% and 0.69 ± 0.03% respectively while the ash and crude fibre were 1.94 ± 0.09% and 1.141 ± 0.04%. The moisture content was 8.91 ± 0.10% and its dry matter was 91.09 on dry matter basis. The prepared "otoo” has a moisture content of 33.68 ± 1.56% and its protein content was 8.40 ± 0.18. The fat content and total ash content were 20.4 ± 0.89 and 12.11 ± 0.19% respectively, its crude fibre was 9.85 ± 0.18%. The raw yam had mineral contents of Ca 46.76mg/100g, sodium 19.20mg/100g and phosphorus 8.57mg/100g. The corresponding figures for cooked food were Ca 138.94mg/100g, Mg 6.4mg/100g, K 79.33mg/100g, Na 954.69mg/100g and phosphorus 38.93mg/100g. The results showed that vitamin A was not dectected in the raw sample but was 482.05iu/100mg in the prepared food. Thiamine, riboflavin and niacin were 0.21mg/loog, 0.32mg/100g and 0.77mg/100g respectively in the raw sample. In the prepared food it was 0.23, 0.46 and 1.24mg/100g. Similarly, the vitamins C in the raw and prepared food sample were 11.73mg/100mg and 16.43mg/100g. The overall results are indication of good nutritional quality which means the prepared food is a good source of nutrients to its consumers.