Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria
Table 7
Energy and nutrients composition of variations of “ora” (Pterocarpus soyauxii) soup.
Recipe name
Energy KJ (Kcal)
Moisture (g)
Protein (g)
CHO (g)
Fat (g)
Ash (g)
Dietary (g)
Fe (mg)
Zn (mg)
Cu (mg)
Ca (mg)
Ph (mg)
K (mg)
Na (mg)
Mg (mg)
Vit. B1 (mg)
Vit. B2 (mg)
Vit. B3 (mg)
“Ora” soup (1)
206 (49)
89
1.57
7.99
0.70
0.42
0.47
0.59
0.06
0.05
34.43
32.48
13.18
9.16
28.20
0.03
0.21
0.07
“Ora” soup (2)
202 (48)
89.4
1.80
7.34
0.79
0.40
0.47
0.55
0.05
0.04
28.35
29.34
10.81
8.57
27.28
0.02
0.19
0.07
“Ora” soup (3)
223 (53)
88.4
2.28
7.56
0.99
0.45
0.51
0.55
0.06
0.04
42.78
58.34
20.76
9.21
35.84
0.03
0.21
0.08
“Ora” soup (4)
339 (81)
82.2
4.08
11.16
1.38
0.71
0.79
0.91
0.08
0.07
66.99
89.12
32.69
14.98
53.59
0.04
0.35
0.08
“Ora” soup (5)
359 (86)
81.2
4.18
11.86
1.52
0.75
0.91
1.00
0.10
0.08
80.28
105.74
39.01
16.28
64.77
0.05
0.36
0.08
“Ora” soup (6)
380 (91)
80
4.26
13.04
1.45
0.74
0.9
1.02
0.10
0.08
78.92
102.20
38.68
16.58
64.40
0.05
0.36
0.08
CV%
29.13
4.66
38.44
25.27
28.58
27.13
25.39
27.06
26.94
28.07
37.92
45.01
44.59
28.28
34.83
26.62
27.88
4.04
(1) “ora” with crayfish and stock fish head/bone thickened with “ukpo” (Mucuna urens); (2) “ora” with crayfish and smoked fish thickened with cocoyam paste; (3) “ora” with crayfish, meat, and stock fish head thickened with “ukpo” (Mucuna urens); (4) “ora” with crayfish, meat, and stock fish head thickened with cocoyam paste; (5) “ora” with crayfish, stock fish head, dry fish, and meat thickened with “ukpo” (Mucuna urens); (6) “ora” with crayfish, dry fish, stock fish head, and meat thickened with cocoyam paste. CV%: coefficient of variation.
