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

Table 2

Ingredients	Quantity (g) in the different variations
	1	2	3	4	5	6	7
	With smoked fish thickened with “ukpo”	With smoked fish thickened with “ogbono”	With stock fish head thickened with “ukpo” (thick soup)	With stock fish head thickened with “ukpo” (light soup)	With beef and stock fish thickened with “ogbono” (thick soup)	With beef and stock fish head thickened with “ogbono” (light soup)	With beef and stock fish and no thickener
Melon seed (ground)	120	120	150	150	150	150	150
“Ogbono” (ground)	—	15	—	—	15	15	—
“Ukpo” (ground)	10	—	15	10	—	—	—
Bitter leaves (washed & sliced)	100	100	80	80	80	80	50
Pumpkin leaves (sliced)	50	20	20	20	20	20	25
Smoked fish	135	135	—	—	—	—	—
Raw beef	—	—	175	175	175	175	175
Boiled beef	—	—	97	97	99	97	101
Beef stock	—	—	44	79	119	80	175
Stock fish head	—	—	85	85	85	85	100
Stock fish (flesh)	—	—	—	—	—	—	45
Palm oil	50	50	50	50	55	55	30
Crayfish (ground)	7	7	8	8	15	15	9
“Okpei” (ground)	10	6	—	—	—	—	—
Onion	—	—	30	30	30	30	30
Fresh pepper (ground)	10	10	12	12	12	12	12
Bouillon cube (Knorr)	4	6	4	6	4	4	4
Iodized salt (uncle palm)	10	10	17	13	17	17	10
Water	1300	1150	1000	1600	1200	1500	1000
Yield	1322	2258	1355	1679	1454	1560	1073

“Ukpo”: Mucuna urens; “ogbono”: Irvingia gabonensis; “okpei”: Prosopis africana.