The Proximate Analysis and Sensory Evaluation of “Okpa” Prepared with Fluted Pumpkin and Scent Leaves

Abstract: 
“Okpa” is a well cherished food, especially among the inhabitants of the eastern part of Nigeria. It is prepared using flour from bambara nut. The proximate analysis and sensory evaluation of the “Okpa” prepared with vegetables fluted pumpkin (Telfairia Occidentales) and scent leaves (Ocimum Viridis) were carried out. The results show that the addition of the leaves altered the ash and fiber content of the “Okpa”. Fluted pumpkin leaf had the highest ash content (4.52 ± 0.03) followed by the combination of the leaves (4.51± 0.02), and then the scent leaf (4.45 ± 0.01) compared with the control (4.09 ± 0.05), confirming that the presence of these vegetables boosted the ash (mineral) contents of the “Okpa”. The “Okpa” with scent leaf had the highest crude fiber (11.92 ± 0.20), followed by “Okpa” with a combination of these leaves (11.30 ± 0.06), and then the fluted pumpkin leaf (10.01 ± 0.12) compared with the control (3.37±0.11). These vegetables also increased the crude fiber content of “Okpa” which could ease off the dryness and hardness of “Okpa” to the palate and constipation. The percentage crude protein, fats, carbohydrate, moisture and energy values were not altered significantly. The sensory evaluation of the samples did not show any significant changeat P = 0.05. Therefore, addition of vegetables, especially fluted pumpkin leaves could serve as a boost to the nutritional value of “Okpa”.
L’Okpa est un aliment bien envié, surtout par les habitants de la partie orientale du Nigeria. Il est préparé avec de la farine de noix bambara. L’analyse immédiate et l’évaluation sensorielle de l’Okpa préparé avec des légumes de citrouille cannelée (TelfairiaOccidentales) et les feuilles odorantes (OcimumViridis) ont été réalisées. Les résultats montrent que l’addition des feuilles a modifié la teneur en cendres et en fibres de l’Okpa. La feuille de citrouille cannelée avait la plus forte teneur en cendres (4,52 ± 0,03), suivie par la combinaison desfeuilles (4,51 ± 0,02), puis la feuille odorante (4,45 ± 0,01), par rapport au témoin (4,09 ± 0,05), confirmant que la présence de ces légumes a stimulé les teneurs en cendres (minéraux) de l’Okpa. L’Okpa avec la feuille odorante avait la plus haute teneur en cellulose brute (11,92 ± 0,20), suivie par Okpa combiné à ces feuilles (11,30 ± 0,06), puis la feuille de citrouille à cannelures (10,01 ± 0,12) par rapport au témoin (3,37 ± 0,11). Ces légumes ont également augmenté la teneur en cellulose brute de l’Okpa qui pourrait relâcher la sécheresse et la dureté des Okpa pour le palais et la constipation. Le pourcentage en protéine brute, graisses, hydrates de carbone, humidité et les valeurs énergétiques n’ont pas été modifiés de façon significative. L’évaluation sensorielle des échantillons n’a montré aucun changement significatif à P = 0,05. Par conséquent, l’addition de légumes, en particulier les feuilles de citrouille à cannelures, pourrait servir de relance à la valeur nutritive des Okpa.
Language: 
Extended abstracts submitted under Food Science and Value Addition
Date of publication: 
2012
Country: 
Region Focus: 
West Africa
Collection: 
RUFORUM Conferences and Workshops
Agris Subject Categories: 
Licence conditions: 
Open Access
Access restriction: 
Form: 
Printed resource
Publisher: 
Notes: 

 
The 2012 RUFORUM Biennial Conference is the third in the series. The main objective of the Biennial conferences is to provide a platform for agricultural research for development stakeholders in Africa and beyond to actively exchange findings and experiences, while at the same time learning lessons towards improving performance of the agricultural sector and ultimately people’s livelihoods. The biennial conference is RUFORUM’s most comprehensive meeting for the diversity of stakeholers in agriculture. It is especially dedicated to graduate students and their supervisors, grantees in RUFORUM member universities and alumni. It is a platform for peer review, quality control, mentorship, networking and shared learning. The third Biennial Conference was attended by 657 participants.This record contains an extended abstract accepted under the theme of Food Science and Value Addition