PROXIMATE, PHYTOCHEMICAL, AND SENSORY EVALUATION OF “UZA-AKWUAGWORAGWO” TRADITIONAL FOOD OF NKANU PEOPLE IN ENUGU STATE, NIGERIA

Abstract

Proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food were investigated using standard methods. Proximate composition result revealed the presence of moisture (10.00±1.90%), crude fiber (17.87±1.10%), and crude protein (39.81±2.84%). Phytochemicals found present were alkaloids (1.71±0.10 mg/100g), flavonoids (3.68±0.00 mg/100g), and tannins (0.64±0.12 mg/100g). Sensory evaluation attributes of the food such as appearance (5.31±0.29), taste (7.00±1.02), color (6.22±0.92) and overall acceptability (6.10±0.31) were also observed in the study. The high protein content of the studied food could mean that it can contribute significantly to daily protein requirement of the body when consumed. The low levels of phytochemicals found in the food could be an added health advantage. The sensory evaluation of the food compares to those of other traditional foods. This study has revealed the proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food of Nkanu people in Enugu State, Nigeria.