Agro-Science

Journal of Agriculture, Food, Environment and Extension

Volume 5, Number 1, January 2006 pp 36-44

36
URL: http://www.agrosciencejournal.com/

ISSN 1119-7455

NUTRIENT COMPOSITION AND NUTRITIVE COST OF IGBO TRADITIONAL

VENDOR FOODS AND RECIPES COMMONLY EATEN IN NSUKKA,

Okeke E. C.1, and Eze, C.

Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka,

ABSTRCT
Igbo traditional vendor foods purchased from Nsukka market were analyzed for their nutrient composition and
nutritive cost. A weighing scale was used to weigh the samples and the cost of each was recorded. The proximate
compositions of the samples were determined using the procedure of AOAC. The minerals and vitamins were
determined using standard assay methods. The proximate composition, minerals and vitamin composition as well
as the nutritive cost were expressed per 100g edible portion. The protein content ranged from 0.7g in fried
plantain to 8.4g in groundnut cake. Groundnut cake had the highest protein content. Groundnut cake, steamed
cowpea paste (moi-moi) and bean pottage contained of the daily protein requirement of children 4-6yrs as
eaten per 100g edible portion. Most of the vendor foods had adequate calcium, phosphorous and zinc levels for
different age groups. They were poor sources of vitamins. Result of the cost analysis showed that moisture took
the greatest part of the money spent on the food items. The results appear to suggest that these foods could be
economic sources of nutrients.

Key words: Nutrient composition,

Nutritive cost, Igbo traditional vendor foods.

INTRODUCTION
Food is one of the basic needs of man. Food
determines, to a great extent, the healthiness
and unhealthiness of man. Long-standing
good health is impossible without good
nutrition.
However, most foods must
undergo different processing stages before
they become safe for human consumption.
Food processing comprises all treatments or
sequence of treatments given to agricultural
food products to impact attributes of safety,
durability and/or convenience (Ngoddy,
1991). Though traditional processing of
food is tiresome and time consuming it

provides employment for millions of rural

people. It is often one of the sources of
income for rural women (FAO, 1997).
Indigenous diets are based on popular staples
such as yams (Dioscorea spp), cassava
(Manihot esculenta), maize (Zea mays),
plantain (Musa spp) and legumes of various
kinds ( Okeke and Ene-Obong, 1995). Most
of these foods are not consumed alone but in
combination so their nutrient content should
not be viewed in isolation. As a result of the
dearth of information on vendor foods in the
Igbo culture area this study was undertaken
to determine their composition, for use in
homes by mothers, in clinics for health
workers and in hospitals for nurses and
doctors. Micronutrients are those essential

37
food nutrients that are needed by the body in
small quantities. They must be provided in
the diet because they cannot be synthesized
by the body. It might be possible that some
of these vendor foods might be sources of
some micronutrients
Nutritive cost can be referred to as
the money worth of food in relation to the
nutrient content. It is the price consumers
have to pay on foods as compensation for the
processing efforts and as exchange for item.
The objectives of this study therefore
include identification of some Igbo
traditional vendor foods, determination of
their nutrient composition and their nutritive
cost.

The average weight of each sample was

recorded as well as their prices.
Chemical
analysis:
The
nutrient
compositions were determined using the
standard procedure of Official Analytical
Chemists (AOAC, 1995). Moisture was
determined by drying method, crude protein
by micro Kjedahl procedure and fat by
means of Soxhlet extraction method. Crude
fibre was determined by heating the samples
with acid and alkali and ash heating the
sample in a muffle furnace at 6000C for 2
hours. Carbohydrate was determined by
difference. The minerals and vitamins were
determined using the atomic absorption
spectrophotometer.

MATERIALS AND METHODS

Study site: Nsukka is one of the towns in
the Igbo culture area that make up the Igbos.
It has a land area of 3, 961 square kilometers
(Agujiobi, 2003). Nsukka is a university
town situated in the north of Enugu state. It
is occupied by students, civil servants and
villagers.
Collection of Samples: The samples were
purchased from Nsukka market from food
vendors. The weight and price of each
sample was recorded. A random number of
the sellers of the food samples were
interviewed.
Name of the sample, the
processing methods and recipes were
carefully recorded.
Weighing of Samples. Five different
portions of each sample bought from
different vendors were weighed carefully
using a Way master scale of 5kg capacity.

Okeke E. C., and Eze, C.

Cost analysis of the vendor foods: Each

food sample bought was weighed. Amount
spent on each sample was recorded. Amount
spent on 100g of each sample was then
obtained from this. By multiplying the
percentage composition of each nutrient by
the amount spent per 100g and dividing by
100, the amount spent on each nutrient was
obtained.
Data analysis: The data from chemical
analysis were analyzed using means and
standard deviation.
RESULTS
The local Igbo names, common names and
scientific names of the major ingredients in
the samples are presented in Table 1. It
shows a comprehensive list of Igbo vendor
foods used in the area.

38
Table 1: Identification of some Igbo traditional vendor foods.
Local name
Common name
Scientific name
1 Moi-moi
Steamed cowpea paste Vigna spp
2

Okpa

Vigna subterranea

Agidi

Steamed bambara
groundnut paste
Maize meal

3
4

Igbangwu oka

Steamed maize paste

Zea mays

Akara

Bean cake

Vigna spp

Ayaraya oka

Zea mays and Cajanus cajan

Ji eghereghe

Crushed maize and

pigeon pea
Fried yam

Unere eghereghe Fried plantain

Opapa
akworuawku
10 Ijiriji

Zea mays

Dioscorea esculenta
Musa paradisaca

Groundnut cake

Arachis hypogea
Sphenostylis sternocarpa

11 Akidi

Roasted African yam

bean
Bean pottage
Boiled rice and tomato
stew
African cassava salad

Oryza sativa and Persicuum

esculenta
Manihot esculenta

12 Osikapa na ofe
13 Abacha
14 Ayaraya ji
15 Akamu

Vigna spp.

Mashed yam and pigeon Dioscorea esculenta and Cajanus

pea
cajan
Pap/maize gruel
Zea mays

16 Ayaraya Osikapa Jollof rice and beans

na akidi
17 Jinwannu
Fried sweet potatoes
eghereghe
18 Akpu na ofe
Cooked fermented
egusi
cassava and melon soup

Oryza sativa and vigna spp

Ipomea batatas
Manihot esculenta and Citrullus
vulgaris

39
Nutrient Composition of Igbo Traditional Vendor Foods

Table 2: Weight and cost of some Igbo traditional vendor foods.

SAMPLE
Moimoi
Okpa
Agidi
Igbangwu oka
Akara
Ayaraya oka
Fried yam
Fried plantain
Groundnut cake
Ijiriji
Bean pottage
Rice and stew
Abacha
Ayaraya ji
Akamu
Jollof rice and beans
Fried sweet potatoes
Foo foo and Egusi soup

AVERAGE
WEIGHT (g)
200
100
175
200
100
500
250
230
50
100
198.5
474.9
250.6
400
405
455
135
423

Table 2 shows data on the cost of each

sample per 100g edible portion. Ijiriji
seemed to be the most expensive of these
vendor foods with N20 per 100g weight

COST (N)

COST (N)/ 100g

10.00
10.00
10.00
10.00
10.00
40.00
30.00
40.00
5.00
20.00
30.00
40.00
30.00
40.00
20.00
40.00
20.00
20.00

5.00
10.00
5.70
5.00
10.00
8.00
12.00
17.39
10.00
20.00
15.10
8.42
11.97
10.00
4.94
8.79
14.81
4.73

followed by fried plantain with N17.4 per

100g weight and the least were moimoi,
Igbangwuoka, at N5 and N100 per 100g,
respectively.

40

Okeke E. C., and Eze, C.

Table 3: Proximate composition of some Igbo traditional vendor foods per 100g edible
portion.
Sample
Moimoi
Okpa

Moisture% Protein(g)
76.0 0.01
6.96 0.02
60.0 0.01
14.8 0.05

Fat (g)
5.05 .01
7.0 .01

Ash (g)
5.5 0.01
4.03 .02

Fiber (g)
0.2 0.1
0.17 .01

Carbohydrate(g)
6.29 0.03
13.5 0.01

Agidi
Igbangwu oka
Akara
Ayaraya oka
Fried yam
Fried plantain
Groundnut cake
Ijiriji
Bean pottage
Rice and stew
Abacha
Ayaraya ji
Akamu
Jollof rice and beans
Fried sweet potatoes
Foo foo and Egusi soup
1
/3 req. child 0-3
1
/3 req. child 4-6

80.021 .01
74.1 1.05
50.03 .01
70.02 0.02
58.080.01
42.10.01
10.00.01
0.01 0.01
60.2 0.02
72.4 1.01
68.0 1.02
60.021.01
86.4 0.01
70.00.02
44.50.01
66.31.02
-

5.0 .01
13.5 .01
14.5 0.1
16.0 .01
5.00.02
5.00.02
9.50.01
1.5 0.01
6.5 0.01
3.0 0.01
5.50.02
5.50.01
0.4.007
5.50.01
4.60.01
14.00.02
13.9g/day
17.2g/day

0.52 .01
3.04 .01
3.5 0.01
5.5 0.01
3.5 0.01
2.00.03
4.030.02
3.5 0.01
5.1 0.09
4.5 0.01
3.5 0.01
4.00.01
1.50.04
4.50.01
2.040.01
2.50.02
-

0.1 0.01
0.2 0.01
0.40.01
0.30.01
0.40.01
0.30.01
0.10.03
0.3 0.01
0.50.02
0.2 0.05
0.10.02
0.30.01
0.010.07
0.2 0.01
0.3 0.01
0.40.01
-

13.4 0.2
4.82 0.05
16.3 0.07
4.630.08
31.60.01
50.10.02
67.90.01
79.71.01
21.6 0.7
18.4 0.04
21.02.01
27.1 0.01
10.00.04
17.070.5
47.61.01
12.80.02
62.5g/day
77.5g/day

0.98 .01
4.34 0.02
15.32 .02
3.57 0.01
1.40.007
0.70.01
8.420.02
14.960.07
6.09 0.01
1.80.01
1.750.05
3.080.01
1.70.01
2.70.02
0.910.01
3.970.03
4.8 g/day
5.8 g/day

Mean + SD of 3 Determinations

Table 3 shows the proximate composiiton of

the Igbo traditional vendor foods per 100g
edible portion. The moisture content of the
foods ranged from 0.1% in ijiriji to 86.4% in
akamu (corn pap). Akara (cowpea cake) had
the highest protein content of 15.3g/100g,
followed by okpa (steamed bambara
groundnut paste) 14.8g/100g. Fried plantain
had the least protein content of 0.7g/100g.
Maize and pigeon pea dish had the highest
fat content of 16g/100g. The least fat content
was in ijiriji 1.5g/100g. Ash contents of the
legume dishes were comparable and
carbohydrate content of groundnut cake and
ijiriji were high, 67.9g and 79.7g/100g,
respectively.
These two met the 1/3

requirement for carbohydrate intake of 0-3

and 4-6 years old children (Table 3).
Moimoi, okpa, akara, groundnut cake, ijiriji
and bean pottage met the 1/3 requirement
intake for protein of 0-3 and 4-6 year olds
children as shown in Table 3.

41

Nutrient Composition of Igbo Traditional Vendor Foods

Table 4: Mineral and vitamin composition of some Igbo traditional vendor foods per
100g portion
Sample

Iron (mg)

Calcium(mg)

Phosphorus(mg)

Zinc(mg)

Moimoi
Okpa
Agidi
Igbangwu
oka
Akara
Ayaraya
oka
Fried yam
Fried
plantain
Groundnut
cake
Ijiriji
Bean
pottage
Rice and
stew
Abacha
Ayaraya ji
Akamu
Jollof rice
and beans
Fried sweet
potatoes
Foo foo
and Egusi
soup
1
/3
req.

0.220.09
0.280.01
0.280.01
0.220.01

2591.01
2300.7
1651.0
2001.2

362 0.2
3550.4
3271.0
3790.7

0.290.02
0.300.01

1700.01
3620.5

0.230.01
0.220.02

child

3.82 0.03
4.210.01
4.4 0.01
3.80.04

Vitamin A
(RE)
1.02 0.01
1.6 0.06
0.870.01
3.570.05

Folic acid
(g)
1.7 0,02
1.80.02
1.10.01
3.10.03

Ascorbic
acid (mg)
1.5 0.04
2.40.03
2.00.01
2.50.01

3881.2
3850.09

3.90.01
4.70.2

1.650.01
6.40.02

1.30.02
2.60.01

2.50.01
5.50.02

1520.9
1261.1

3881.02
350.60.5

5.40.01
5.420.02

1.430.03
1.030.02

1.60.01
2.00.05

3.00.01
3.00.04

0.430.01

4391.01

392.70.8

4.3 0.02

1.680.04

1.30.01

2.10.05

0.220.01
0.230.05

1670.8
2220.02

402.11.1
3950.4

5.520.04
5.410.01

0.930.01
1.730.01

1.80.01
3.70.02

4.20.01
4.20.01

0.210.01

1550.72

399.70.9

5.4 0.01

1.10.02

2.20.02

3.60.01

0.220.02
0.250.02
0.230.04
0.230.02

2241.2
2300.7
1661.0
1521.1

385.71.3
397.41.1
376.30.7
397.41.3

4.8 0.02
4.740.01
4.830.02
5.00.04

2.770.01
1.730.01
1.080.03
1.550.01

2.70.04
3.70.02
1.30.01
2.340.01

4.20.01
3.30.01
1.40.02
3.60.02

0.320.01

2001.0

413.70.5

4.60.01

1.030.01

1.60.01

2.60.04

0.240.01

2611.3

378.71.2

5.30.01

3.350.01

2.50.02

5.40.01

2.8mg/day

150mg/day

153mg/day

1mg/day

100RE/day

50g/day

5mg/day

req. 3.0mg/day

150mg/day

167mg/day

1.7mg/day

133RE/day

67g/day

8.3mg/day

1-3

years old
1

/3

child

4-6

years old
Mean + SD of 3 Determinations.

42
Okeke E. C., and Eze, C.

Table 5: Cost of proximate composition of some Igbo traditional vendor foods per 100g
edible portion.
Sample

Moisture(=N=) Protein(N)

Fat (N)

Ash (N)

Fiber (N)

Moimoi
Okpa
Agidi
Igbangwu oka
Akara
Ayaraya oka
Fried yam
Fried plantain
Groundnut cake
Ijiriji
Bean pottage
Rice and stew
Abacha
Ayaraya ji
Akamu
Jollof rice and
beans
Fried sweet
potatoes
Foo foo and
Egusi soup

3.8
6.0
4.9
3.7
5.0
5.5
6.9
7.3
1.0
0.02
9.1
6.1
8.1
6.0
4.3
6.2

0.34
0.48
0.05
0.22
0.53
0.28
0.17
0.12
0.84
0.99
0.92
0.15
0.21
0.31
0.08
0.24

0.25
1.75
0.28
0.68
1.45
1.25
0.6
0.86
0.95
0.3
0.98
0.25
1.86
0.6
0.02
0.48

0.28
0.4
0.03
0.18
0.35
0.43
0.42
0.34
0.4
0.7
0.77
0.38
0.42
0.4
0.07
0.4

0.01
0.01
0.01
0.01
0.04
0.02
0.05
0.03
0.01
0.06
0.08
0.02
0.01
0.003
0.00
0.07

Carbohydrate
(N)
0.31
1.35
0.42
0.24
1.63
0.37
3.8
8.7
6.8
17.9
3.3
1.6
1.3
2.7
0.49
1.5

6.6

0.13

0.68

0.3

0.05

7.05

3.1

0.19

0.66

0.12

0.02

0.6

The mineral and vitamin content of the

vendor foods are shown in Table 4. All the
vendor foods met the 1/3 requirement values
of 1-3 and 4-6 years old children for calcium
phosphorus and zinc. Some exceeded the
requirement values. There were comparable
values for ascorbic acid but these were
below requirement values for the children.
Iron and folic acid values of the snack foods
were low ranging from 0.21mg in rice and
stew dish to 0.43mg in groundnut cake for
iron and 1.1 g in agidi to 3.7g in bean
pottage for folic acid. Table 5 shows the cost
of proximate composition of Igbo traditional
vendor foods per 100g edible portion. Bean
pottage had the highest cost for moisture
N9.1/100g sample followed by abacha with
N8.1/100g sample. Protein, ash and crude
fiber of all foods had less than N1.00/100g
cost per edible portion. Carbohydrate cost

of ijiriji was N17.9/100g edible portion

followed by fried plantain with N8.7/100g
edible portion.
DISCUSSION
The scientific names showed that there were
similarities among the foods in terms of
their base crop sources. This might be the
reason why some foods had the same or
approximately the same value for the same
nutrients. For instance the moisture content
of agidi (corn cake) and akamu (corn pap)
which were 80.02 0.9% and 86.4 0.01%
respectively, were comparable and of the
same base food crop. These vendor foods
are good snack foods for children and adults
when adequately prepared. Even though
their costs were a little expensive, their
nutrient content can make meaningful

43
contribution to intake of children 1-6 years
old in the communities.
The preparation method for moimoi bean pudding and akara bean cake
as used by the vendors correlated with the
one described by cowpea project that was
carried out in the Department over ten years
that won the International Food Technology
[IFT] international award in 1991 [CRSP,
1991]. The protein content of the legume
vendor foods had comparable values with
the study of Okeke and Ene-Obong (1995).
Fried plantain was expensive as
consumed probably because it was a starchy
fruit and was not always in season and
readily produced. Also, as a climacteric
fruit, it could not be stored for a long period
of time hence could not be preserved for use
during scarcity when ripe. The low cost of
akamu could be attributed to the fact that it
contained mostly moisture hence making
other nutrients less concentrated.
Result of the proximate composition
showed that foods that contained legumes
had greater protein content than those that
contained mainly cereals or roots and tubers.
The protein values of moi-moi bean pottage
and akara had similar protein values as
reported in earlier study (CRSP, 1991) for
these foods. Based on FAO/WHO/UNN
(1985), akara, okpa and ijiriji contained
adequate protein level as consumed per 100g
for children, 0-3years. Bean pottage, moi
moi and groundnut cake contained of the
daily protein requirement per 100g edible
portion for children, 4-6years thus adequate
for the group. It was only ijiriji and
groundnut cake that contained daily
requirement for carbohydrate of children, 03years.
Ijiriji also contained adequate
carbohydrate for children, 4-6years.
Based on FAO (1988) report, these
foods were poor sources of iron as
consumed per 100g. Most of the foods
contained adequate calcium levels for
almost all age groups. The foods were also

valuable sources of phosphorus. Based on

recommended intakes for individuals, these
foods contained adequate levels of zinc as
eaten per 100g (Wardlaw and Kessel, 2002).
The vendor foods seem to be good source of
zinc, a very important micronutrient that is
essential for normal growth.
The foods were very low in vitamins
per 100g edible portion. They contained
low levels of vitamin A and ascorbic acid
when compared to the report of Wardlaw
and Kessel, 2002 on recommended vitamin
intake for individuals. It was only ayaraya
oka, foofoo and egusi soup that contained
daily requirement of ascorbic acid of
children 1-3years.
The result showed that moisture took
the greatest part of the money spent on most
of the food items. This was because most of
the food items contained great quantity of
moisture and as a result, the money was
spent in buying moisture and less of the
nutrients. Nevertheless, these foods were
economical relative to the nutrients therein,
since most of them cost less than N10.00 per
100g sample which was very much within
the reach of the very poor.
CONCLUSION
This study has tried to analyze the nutritive
cost and nutrient composition of some Igbo
traditional vendor foods, there were
however, certain limitations to the study.
No attempt was made to standardize the
recipes. Despite the fact that these foods
constituted the major diet of Igbo people in
Nsukka. The nutrient composition of these
foods presented per 100g edible portion
showed that the vendor foods were not
nutrient dense but could fill the gap that
there is in not getting enough food due to
economic reasons. This could be attributed
to the fact that most of the foods contained
great percentage of moisture. However, it
was necessary not to underrate the nutritive

44
value of individual foods since they were
consumed in combination with other foods
which helped improve the nutrient value of
the whole meal.
Also, number of samples analyzed
was limited due to time, unavailability and
seasonality. Further research on Igbo
traditional vendor foods should include the
standardization of the recipes. There was
also need for a wider scope in this area to
include analysis of B-group of vitamins and
dietary fiber rather than crude fiber, because
of the role in human nutrition.

Nigerian foods. Nig. J. of Nutr. Sci. 6 (2): 157162.

FAO/WHO/UNU (1985). Requirements of energy
and protein Report No. 724. Rome
FAO (1988). Requirements of vitamin A, iron, folate
and vitamin B12. Report of 9 joint FAO/WHO
Expert Consultation Rome No. 23.
FAO (1989) Utilization of tropical foods roots and
tubers. FAO Food and Nutrition Paper No. 47/2.
Rome.
FAO (1997) Agriculture, Food and Nutrition for
Africa, Rome.
Henshew, F.O and Ihedioha, C.N (1992) Shelf-life

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