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Journal of Food Quality
Volume 2017, Article ID 6390592, 15 pages
Research Article

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

1Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu State, Nigeria
2Department of Biochemistry (Nutrition and Dietetics Unit), University of Calabar, Calabar, Cross River State, Nigeria
3Department of Food Science and Technology, Federal University of Technology, Minna, Niger State, Nigeria

Correspondence should be addressed to G. I. Davidson; moc.liamg@53nwadyrolg

Received 18 February 2017; Revised 6 April 2017; Accepted 19 April 2017; Published 28 May 2017

Academic Editor: Jorge Barros-Velázquez

Copyright © 2017 G. I. Davidson et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as “abacha” (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, “ora” (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.