The vitamin and mineral contents of "OKPA" prepared withfluted pumpkin and scent leaves

AbstractThe inhabitants of the eastern part of Nigeria often process the Bambara nut flour into “Okpa”. The “Okpa” is a well-cherished food, especially among the inhabitants of the eastern part of Nigeria. The vitamin and mineral contents(mg/100g) of “Okpa” prepared with fluted pumpkin and scent leaves were determined. The result shows that theaddition of the vegetables increased the vitamin B1,contents of “Okpa” compared with the control at P≤0.05. Nevertheless, it did not alter that of vitamin C levels at P≤ 0.05. The order of increase in vitamin BB2, and B3levels were,sample B > D > C > A. While that of vitamin B2levels were, sample C > D > B> Aand that of B3contents were D > C > B> A. This points that the presence of these vegetables could serve as a booster to the vitamin contents of “Okpa”. Alsothe mineral contents, especially phosphorus, magnesium and calcium ions were significantly change compared withthe control at P≤ 0.05. The “Okpa” with fluted pumpkin leaves had the highest phosphorus ion contents (136.623 ±0.372), followed by “Okpa” with fluted pumpkin and scent leaves combined (114.433 ± 0. 377) and then “Okpa” withscent leaf (92.783 ± 0.377) compared with the control (22.533 ± 0.448). The magnesium ion levels was highest in“Okpa” with fluted pumpkin (18.400 ± 1.131) followed by “0kpa” with combined leaves (16.000 ± 1.131) and then“Okpa” with scent leaf (12.800 ± 2.263) compared with the control (11.200 ± 1.131). The potassium contents wasalso highest in “Okpa” with fluted pumpkin leaf (165.860 ± 0.377), followed by “Okpa” with scent leaf (153.600 ±0.653) and “Okpa” with the combined leaves (143.733 ± 28.097) compared with thecontrol (70.133 ± 0.377). Thelevels of calcium ion was highest in “Okpa” with scent leaf and “Okpa” with the combined leaves (85.50 ± 1.890)respectively, followed by “Okpa” with fluted pumpkin leaf compared with the control (78.833 ± 1.890). The sodiumion levels was not affected significantly at P≤ 0.05 compared with the control. These results suggest that thevegetables especially fluted pumpkin leaves could serve as a booster to the mineral and vitamin contents of “Okpa”.