Nutrient and mineral contents of traditional porridge 'Ikokore' prepared with different yam species

Abstract

Background: “Ikokore” is originated from Ijebu tribe located in Ogun State but the meal has gained popularity and prepared among many other tribes of Nigeria this day. However, little is known about the nutritional status of this meal. Therefore this study aimed at investigating and comparing the nutrient contents of this meal.

Methods: Equal amount of water, smoked fish, grounded pepper, fermented melon seed and salt were added into each pot corresponding to a yam specie, mixed and boiled for 10 minutes. Then 500 g each of peeled and grated yam species were added to each pot and again boil for 10 minutes. Finally, equal amount of palm oil was also added and allowed to simmer for another 10 minutes and thereafter stirred well to obtain “Ikokore” meal. Their proximate analysis, macronutrients and mineral contents were then determined.

Results: “Ikokore” from D. alata had significantly higher (P < 0.05) moisture (74.58%), ash 10.74%) and protein (8.70%) contents compared with those of D. rotundata and C. esculenta. “Ikokore” from D. rotundata had highest fibre (4.00%) compared with others. D. alata contains the highest number of minerals compared with the other two species. However, potassium (4.983 ± 149.00 g/ppm) and iron (2216.834 ± 100 g/ppm) contents of “ikokore” prepared with D. rotundata were significantly higher than those of D. alata and C. esculenta. Manganese was not detected in the meals.

Conclusion: The three “Ikokore” meals are fairly good sources of energy, minerals and other nutrient macromolecules with D. alata revealing better results.