Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
General Research Article

Nutritional Composition and Sensory Quality of Packaged Ofe-Owerri: A Major Traditional Soup in Nigeria

Author(s): Mary B. Oyewale, Kudirat T. Seidu, Eunice M. Ogunbusola, Oluwatooyin F. Osundahunsi, Tomisin H. Ogunwa *, Olatunbosun Akele and Damola O. Adejoro

Volume 16, Issue 9, 2020

Page: [1439 - 1448] Pages: 10

DOI: 10.2174/1573401316999200330153519

Price: $65

Abstract

Background: Ofe-Owerri is an expensive traditional soup in Nigeria, prepared using Oha (Pterocarpus soyauxi), Ukazi (Gnetum africanum), Uziza (Piper guineense) and cocoyam (Colocasia esculanta) as the major vegetables. The soup is highly celebrated for its traditional therapeutic and nutritional potentials.

Objective: In this study, we assessed the proximate and mineral components, sensory and microbial qualities of the Ofe-Owerri soup in a cooked and packaged form. Antioxidant status and phytoconstituents of the major vegetables of the soup were also determined.

Methods: Established methods were used as previously reported in the literature.

Results: Calcium was the most concentrated mineral, whereas lead was absent. High moisture (63.45%), crude protein (14.60%) and fat (13.27%) were found in the soup. The major ingredients (vegetables) used to prepare Ofe-Owerri contain phytochemicals such as phenolic compounds and saponins, and showed potent antioxidant activity in various in vitro models, with uziza displaying the highest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The vegetables exhibit reductive capacity against oxidants, and chelation of metallic free radicals. There was no significant difference (p≤0.05) in the sensory parameters of Ofe-Owerri soup kept frozen in foil and plastic containers, respectively, for 21 days.

Conclusion: This study showed that Ofe-Owerri is a good dietary source of nutrients and possesses phytoconstituents with potential beneficial health effects. When properly packaged, the soup can be stored safely for up to three weeks.

Keywords: Nutrients, Ofe-Owerri, phytoconstituents, sensory quality, traditional soup, vegetables.

« Previous Next »
Graphical Abstract

[1]
Akoroda MO. Ethnobotany of Telfairia occidentalis (Cucurbitaceae) among Igbos of Nigeria. Econ Bot 1988; 44(1): 29-39.
[http://dx.doi.org/10.1007/BF02861064]
[2]
Ekechukwu R, Ogu CI. Influence of demographic variables on alcohol intake and abuse in Owerri municipal council: counseling implications. IJHSSE 2016; 3(5): 9-18.
[3]
Ifenkwe GE, Alocha OC. Maximizing the utilization of nutraceutical endowment of rural communities through strategic and functional agricultural research and extension services. Int J Info Comm Tech Res 2014; 4(9): 339-44.
[4]
Nwokorie EC. Food tourism in local economic development and national branding in Nigeria. HATMAN J Hosp Tour 2015; 5(1): 21-30.
[http://dx.doi.org/10.2139/ssrn.2770711]
[5]
Mailoundama F. Nutritional and socio-economic value in central African forest.Tropical forest people and food: bio-cultural interactions and applications to development. Carnforth: Parthenon Publishing Group 1993; pp. 177-81.
[6]
Ali F, Assanta MA, Robert C. Gnetum africanum: A wild food plant from the African forest with many nutritional and medicinal properties. J Med Food 2011; 14(11): 1289-97.
[http://dx.doi.org/10.1089/jmf.2010.0327] [PMID: 21864089]
[7]
Eyo ES, Mohme N, Abel HJ. Chemical composition and amino acid contents of Gnetum africanum, Heinsia crinita and Piper guineense. Nigerian J Nutr Sci 1983; 4: 57-62.
[8]
Mensah JK, Okoli RI, Ohaju-Obodo JO, Eifediyi K. Phytochemical nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria. Afr J Biotechnol 2008; 7: 2304-9.
[9]
Ekop AS. Determination of chemical composition of Gnetum africanum (afang) seeds. Pak J Nutr 2007; 6(1): 40-3.
[http://dx.doi.org/10.3923/pjn.2007.40.43]
[10]
Ogbonnaya EC, Chinedum EK. Health promoting compounds and in vitro antioxidant activity of raw and decoctions of Gnetum aficanum Welw. Asian Pac J Trop Dis 2013; 3(6): 472-9.
[http://dx.doi.org/10.1016/S2222-1808(13)60103-6]
[11]
Okerulu IO, Onyema CT. Comparative assessment of phytochemicals, proximate and elemental composition of Gnetum africanum (Okazi) leaves. Am J Anal Chem 2015; 6: 604-9.
[http://dx.doi.org/10.4236/ajac.2015.67058]
[12]
Okerulu IO, Onyema CT, Onwukeme VI, et al. Assessment of phytochemicals, proximate and elemental composition of Pterocarpus soyauxii (Oha) leaves. Am J Anal Chem 2017; 8: 406-15.
[http://dx.doi.org/10.4236/ajac.2017.86031]
[13]
Ekumankama IO. Nutrients composition of indigenous vegetables (Pterocarpus soyanxii, Ptercarpus santalinoides and Gnetum africanum). Nig. J Nutr Sci 2008; 29: 195-200.
[14]
Betti JL. An ethnobotanical study of medicinal plants among the Baka pygmies in the Dja Biosphere Reserve, Cameroon. Afr Study Monogr 2004; 25(1): 1-27.
[15]
Tchamadeu MC, Dzeufiet PDD, Nana P, et al. Acute and sub-chronic oral toxicity studies of an aqueous stem bark extract of Pterocarpus soyauxii Taub (Papilionaceae) in rodents. J Ethnopharmacol 2011; 133(2): 329-35.
[http://dx.doi.org/10.1016/j.jep.2010.09.035] [PMID: 20932889]
[16]
Saha JBT, Abia D, Dumarcay S, et al. Antioxidant activities, total phenolic contents and chemical composition of extracts from four Cameroonian woods: Padouk (Pterocarpus soyauxii Taubb), tali (Erythrophleum suaveolens), moabi (Baillonella toxisperma) and movingui (Distemonanthus benthamianus). Ind Crops Prod 2013; 41: 71-7.
[http://dx.doi.org/10.1016/j.indcrop.2012.04.012]
[17]
Emmanuel-Ikpeme CA, Eneji CA, Essiet U. Storage stability and sensory evaluation of taro chips fried in palm oil, palm olein oil, groundnut oil, soybean oil and their blends. Pak J Nutr 2007; 6: 570-5.
[http://dx.doi.org/10.3923/pjn.2007.570.575]
[18]
Onwueme PI. Taro cultivation in asia and the pacific. Bangkok: FAO Regional Office for Asia and the Pacific 1999.
[19]
Aboubakar, Njintang YN, Scher J, et al. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 2008; 86: 294e305..
[20]
Niba LL. Processing effects on susceptibility of starch to digestion in some dietary starch sources. Int J Food Sci Nutr 2003; 54(1): 97-109.
[http://dx.doi.org/10.1080/0963748031000042038] [PMID: 12701241]
[21]
Ngono Ngane A, Biyiti L, Bouchet P, Nkengfack A, Amvam Zollo PH. Antifungal activity of Piper guineense of Cameroon. Fitoterapia 2003; 74(5): 464-8.
[http://dx.doi.org/10.1016/S0367-326X(03)00112-6 PMID: 12837362]
[22]
Dada AA, Ifesan BOT, Fashakin JF. Antimicrobial and antioxidant properties of selected local spices used in “Kunun” beverage in Nigeria. Acta Sci Pol Technol Aliment 2013; 12(4): 373-8.
[23]
Osuala FOU, Anyadoh AB. Antibacterial activities of methanolic and ethanolic extracts of the local plant, Uziza (Piper guineense). Int J Natur Appl Sci 2006; 2: 61-4.
[24]
Onwuka UN, Nwosuagwu UN. Effect of four local vegetable leaves on the protein and microbial content of smoked and dried beef. Nig Food J 2005; 23: 74-84.
[25]
Imo C, Yakubu OE, Imo NG, et al. Proximate, mineral and phytochemical composition of Piper guineense seeds and leaves. J Biol Sci 2018; 18(7): 329-37.
[http://dx.doi.org/10.3923/jbs.2018.329.337]
[26]
Harborne JB. Phytochemical methods: a guide to modern techniques of plant analysis. London: Chapman and Hall Ltd 1973.
[27]
Trease GE, Evans WC. Pharmacognosy. London: ELBS/Bailliere Tindall 1989.
[28]
Sofowora A. Medicinal plants and traditional medicines in Africa New York. Chichester: John Wiley & Sons 1993.
[29]
Hagerman A, Muller I, Makkar H. Quantification of tannins in tree foliage A laboratory manual. Vienna: FAO/IAEA 2000; pp. 4-7.
[30]
Van-Burden TP, Robinson WC. Formation of complexes between protein and tannin acid. J Agric Food Chem 1981; 1: 77.
[31]
Obadoni BO, Ochuko PO. Phytochemical studies and comparative efficacy of the crude extracts of some homeostatic plants in Edo and Delta State of Nigeria. Glob J Pure Appl Sci 2001; 8: 203-8.
[32]
El-Olemy MM, Al-Muhtadi FJ, Afifi AFA. Experimental phytochemistry: A laboratory manual. Saudi Arabia: King Saud University Press 1994.
[33]
Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Japanese J Nutr 1986; 44: 307.
[http://dx.doi.org/10.5264/eiyogakuzashi.44.307]
[34]
Haro-Vicente JF, Martinez-Gracia C, Ros G. Optimization of in vitro measurement of available iron from different fortificants in citric fruit juices. Food Chem 2006; 98: 639-48.
[http://dx.doi.org/10.1016/j.foodchem.2005.06.040]
[35]
Leong LP, Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 2002; 76: 69-75.
[http://dx.doi.org/10.1016/S0308-8146(01)00251-5]
[36]
Ohkawa H, Ohishi N, Yagi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 1979; 95(2): 351-8.
[http://dx.doi.org/10.1016/0003-2697(79)90738-3] [PMID: 36810]
[37]
AOAC. Methods of analysis of the association of official agricultural chemists. 17th ed. Washington D. 1997; pp. 684-97.
[38]
Pearson D. Chemical analysis of Foods 7th rd. London, UK: Chiurch Hill Livingstone 1979.
[39]
Wang J, Rosell CM, Benedito de Barber C. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 2002; 79: 221-6.
[http://dx.doi.org/10.1016/S0308-8146(02)00135-8]
[40]
Meilgaard M, Civille GV, Carr BT. The spectrum™ descriptive analysis method.Sensory Evaluation Techniques. 4th ed. Boca Raton, FL: CRC Press 2007; pp. 189-253.
[41]
Ebrahimzadeh MA, Ehsanifar S, Eslami B. Sambucus ebulus elburensis fruits: a good source for antioxidants. Pharmacogn Mag 2009; 4: 213-8.
[42]
Shazia U. Screening for antioxidant and free radical scavenging potential of extracts of leaves and flowers of Calotropis gigantea. Asian J Pharm Clin Res 2013; 6: 97-100.
[43]
Moreno-Ramírez YDR, Martínez-Ávila GCG, González-Hernández VA, Castro-López C, Torres-Castillo JA. Free radical-scavenging capacities, phenolics and capsaicinoids in wild Piquin chili (Capsicum annuum var. Glabriusculum). Molecules 2018; 23(10)E2655
[http://dx.doi.org/10.3390/molecules23102655]] [PMID: 30332792]
[44]
Vladimir-Knežević S, Blažeković B, Štefan MB, Alegro A, Koszegi T, Petrik J. Antioxidant activities and polyphenolic contents of three selected Micromeria species from Croatia. Molecules 2011; 16(2): 1454-70.
[http://dx.doi.org/10.3390/molecules16021454] [PMID: 21311413]
[45]
Oboh G, Rocha JB. Polyphenols in red pepper Capsicum annuum var. aviculare (Tepin) and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver-in vitro. Eur Food Res Technol 2007; 225: 2.
[http://dx.doi.org/10.1007/s00217-006-0410-1]
[46]
Oboh G. Antioxidant properties of some commonly consumed and underutilized tropical legumes. Eur Food Res Technol 2006; 224: 61-5.
[http://dx.doi.org/10.1007/s00217-006-0289-x]
[47]
Ejelonu OC, Akinmoladun AC, Elekofehinti OO, et al. Antioxidant profile of four selected wild edible mushrooms in Nigeria. J Chem Pharm Res 2013; 5: 286-95.
[48]
Elekofehinti OO, Kamdem JP, Bolingon AA, et al. African eggplant (Solanum anguivi Lam.) fruit with bioactive polyphenolic compounds exerts in vitro antioxidant properties and inhibits Ca(2+)-induced mitochondrial swelling. Asian Pac J Trop Biomed 2013; 3(10): 757-66.
[http://dx.doi.org/10.1016/S2221-1691(13)60152-5 PMID: 24075339]
[49]
Halliwell B. Free radicals, antioxidants, and human disease: curiosity, cause or consequence? Lancet 1994; 344(8924): 721-4.
[http://dx.doi.org/10.1016/S0140-6736(94)92211-X] [PMID: 7915779]
[50]
Dalle-Donne I, Aldini G, Carini M, Colombo R, Rossi R, Milzani A. Protein carbonylation, cellular dysfunction, and disease progression. J Cell Mol Med 2006; 10(2): 389-406.
[http://dx.doi.org/10.1111/j.1582-4934.2006.tb00407.x PMID: 16796807]
[51]
Proestos C, Lytoudi K, Mavromelanidou OK, Zoumpoulakis P, Sinanoglou VJ. Antioxidant capacity of selected plant extracts and their essential oils. Antioxidants 2013; 2(1): 11-22.
[http://dx.doi.org/10.3390/antiox2010011] [PMID: 26787619]
[52]
Vishnu R, Nisha R, Jamuna S, et al. Quantification of total phenolics and flavonoids and evaluation of in vitro antioxidant properties of methanolic leaf extract of Tarenna asiatica-an endemic medicinal plant species of Maruthamali hills, Western Ghats, Tami Nadu. J Res Plant Sci 2013; 2: 196-204.
[53]
Kolawole SE, Obueh HO. Proximate and micronutrient compositions of some selected foods and diets in South-South Nigeria. Scholarly J Biotechnol 2012; 1(3): 45-8.
[54]
Olayemi RA, Rahman A. Thermal properties of some selected Nigerian soups. Agric Sci 2013; 4: 96-9.
[55]
Okeke EC, Eneobong AO, Uzuegbunam AO, et al. Nutrient composition of traditional foods and their contribution to energy and nutrient intakes of children and omen in rural households in Igbo culture area. Pak J Nutr 2009; 8(4): 304-12.
[http://dx.doi.org/10.3923/pjn.2009.304.312]
[56]
Obiakor–Okeke PN, Obioha BC, Onyeneke EN. Nutrient and sensory evaluation of traditional soups consumed in Igbere community in Bende local government area, Abia State, Nigeria. Int J Nutr Food Sci 2014; 3(5): 370-9.
[http://dx.doi.org/10.11648/j.ijnfs.20140305.12]
[57]
Oulai P, Zoué L, Mégnanou RM, et al. Proximate composition and nutritive value of leafy vegetables consumed in Northern Côte d’Ivoire. Eur Sci J 2014; 10: 212-27.
[58]
Ogunwa TH, Fasimoye RY, Sholanke DR, et al. Compositional studies of Baphia pubescens (urohun) leaves. Asian J Nat Appl Sci 2016; 5(1): 53-62.
[59]
Oguntona CRB, Odunmbaku JA, Ottun BO. Proximate composition of ten standardized Nigerian dishes. Nutr Food Sci 1999; 6: 295-302.
[http://dx.doi.org/10.1108/00346659910290466]
[60]
Okunola GO, Jimoh MA, Olatunji OA, et al. Proximate analysis, mineral composition, and antioxidant properties of bitter leaf and scent leaf. Int J Veg Sci 2019; 25(4): 346-54.
[http://dx.doi.org/10.1080/19315260.2018.1515141]
[61]
Ajayi OB, Bamidele TJ, Malachi OI, et al. Comparative proximate, minerals and anti-nutrient analysis of selected Nigerian leafy vegetables. J Appl Life Sci Int 2018; 16(1): 1-8.
[http://dx.doi.org/10.9734/JALSI/2018/26666]
[62]
Hall R. Brassica oleraceae (Acephala Group). USDA Database for standard reference, Nutrition guide 1998; Available from:. www.nutrition.about.com
[63]
Adanlawo IG, Elekofehinti OO. Proximate analysis, mineral composition and amino acid composition of Cnidoscolus aconitifolius leaf. Adv Food Energ Security 2012; 2: 18-9.
[64]
Omah EC, Ajoiyi RA, Nwankwo CS. Proximate composition and sensory properties of freeze-dried Nigerian soups. J Trop Agric Food Environ Extens 2015; 14: 37-43.
[http://dx.doi.org/10.4314/as.v14i1.5]
[65]
Soetan KO, Olaiya CO, Oyewole OE. The importance of mineral elements for humans, domestic animals and plants. Afr J Food Sci 2010; 4(5): 200-22.
[66]
National Academies Dietary reference intakes for calcium, phosphorus, magnesium vitamin D, and fluoride. Washington, DC: National Academy Press 1997.
[67]
Nieman DC. ButterWorth DE, Nieman CN. Nutritions: WMC Brown Publishers Dubugue . 1992.
[68]
Ojieh G, Oluba O, Ogunlowo Y, et al. Compositional studies of Citrullus lanatus (Egusi melon) Seed. Internet J Nutr Wel 2007; 6(1): 1-9.
[69]
Rao RG, Viraktamath CS, Kuppuswamy S, et al. Further studies on packaging and storage of some compounded soup powders. Def Sci J 2014; 14(1): 43-54.
[70]
Scott WS. Water relations of food spoilage micro-process during baking of African bread fruit (ABF) seeds. Int J Food propert 1980; 7: 585-602..
[71]
Martins RC, Almeida MG, Silva CLM. The effect of home storage conditions and packaging materials on the quality of frozen green beans. Int J Refrig 2004; 27(8): 850-61.
[http://dx.doi.org/10.1016/j.ijrefrig.2004.04.008]
[72]
Rekha MN, Yadav AR, Dharmesh S, et al. Evaluation of antioxidant properties of dry soup mix extracts containing dill (Anethum sowa L.) leaf. Food Bioprocess Technol 2010; 3: 441-9.
[http://dx.doi.org/10.1007/s11947-008-0123-5]
[73]
Frazier WC, Westhoff DC. Food Microbiology. 4th ed. New Delhi: Tata McGraw-Hill publishing Company Limited. 1995.
[74]
Farzana T, Mohajan S, Saha T, Hossain MN, Haque MZ. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Sci Nutr 2017; 5(4): 911-20.
[http://dx.doi.org/10.1002/fsn3.476] [PMID: 28748080]
[75]
Abdel-Haleem AMH, Azza AO. Preparation of dried vegetarian soup supplemented with some legumes. Food Nutr Sci 2014; 5: 2274-85.
[http://dx.doi.org/10.4236/fns.2014.522241]

Rights & Permissions Print Cite
Article Metrics
15
© 2024 Bentham Science Publishers | Privacy Policy