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NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE

NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE.

ABSTRACT

This study was conducted to investigate on the nutritional content of the cassava based food consumed in Alabata community of Okigwe Local Government Area of Imo state

This study was carried out among 100 households. Information were collected using a structured questionnaire for their socio-demography. Among the consumption of cassava, the three most common forms of consumption are Lafun, Fufu, Garri (Eba) 11.4% are head of Household, 22.8% are Spouse (mothers), 28.4% are sons, 32.2% are daughters and 2.6% are relations.

Further more, it was observed that amongst the three cassava dishes Lafun is high in Crude Protein, Fat, Fibre Ash, Carbohydrate and moisture content. Fufu is high in giving energy with 4.70E2 + 1.25 mean value and Garri (Eba) is also high in moisture content with 13.65 + 0.05. Garri (Eba) contains high vitamins nutritional content.

CHAPTER ONE

INTRODUCTION

Cassava (Manihotesculentacrantz) is an important staple food crop for many millions of people in the tropics (Rao and Hahn,1984).Cassava virtue as a human food is that it is a cheap source of energy that is how most Nigerians view it especially those in the rural areas (Ikpi and Hahn,1988).Cassava root is normally processed before consumption as a means of detoxification preservation and modification (Oyewole,1991)

Cassava (Manihotesculenta), also known as yucca or manioc, is a woody shrub of the ,Euphorbiaceae (spurge family ) native to South America. Cassava is extensively cultivated as annual crop in tropical and sub tropical regions for its edible starchy tuberous roots ,a major source of carbohydrates. Nigeria is the world’s largest producer of cassava. Cassava is the third largest source of carbohydrates for meals in the world.

Various method of processing include fermentation, drying, frying, milling, sieving. Fermentation is an important process method for the crop: fermentation processing method can be broadly categorized into solid state, (without soaking, e.g. for garri) and submerged (involving soaking in water e.g. for fufu) (Oyewole and Odunfa, 1992).

In Nigeria, the most important fermented moderate are ‘gari’ (a fermented partially gelatinized granular product) “fufu” (a creamy white fermented moist paste) and “Lafun” (a flour made from dried fermented cassava (Westby and Twiddy, 1992) “Gari” the most population is produced through the fermentation of grated cassava mash.

1.1 Classification of cassava

Cassava is classified into sweet or bitter depending on the level of toxic cyanogenicglucoside. Cassava in Nigeria is called akpu, ege or ugburu, Cassava based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national or ethnic importance. Cassava must be cooled properly to detoxify it before it is eaten which can be cooked in various ways.

NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE.

1.2       Uses

Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain about 30% starch and very little protein.

In Alabata cassava is consumed mainly as Lafun,Fufu and Garri (eba).

1.3       OBJECTIVES

1.3.1    Broad Objective

To determine the nutritional content of cassava-based dishes as consumed.

1.3.2    Specific Objective

To assess the socio-demography and socio-economic characteristics of the people To identify the various dishes prepared in Alabata using cassava.

1.4       Justification

This research was carried out to analyse the nutritional content of the cassava dishes prepared observing the proximate content, vitamin and mineral content of the food samples and to know which one has the highest content.

1.5       Limitations

The limitation experienced during survey was the bad roads in order to collect food samples for chemical Analysis. Another limitation is that of the people not providing us the samples required for the research

NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE.

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