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

Table 9

Food/ingredient	Common name/description	Botanical name
Cassava “fufu”	Fermented and boiled cassava pounded into a stiff paste	Manihot esculentus
Garri	Fermented and roasted cassava formed into a stiff paste by reconstituting with hot water	Manihot esculentus
“Abacha”	Tapioca salad/boiled, grated, and dried cassava chips softened by soaking in cold water and mixed with other traditional salad ingredients	Manihot esculentus
Yam	—	Dioscorea spp.
Rice	—	Oryza sativa
Wheat	—	Triticum spp.
Cowpea	Beans	Vigna unguiculata
Breadfruit	—	Treculia africana
Plantain	—
Corn	—	Zea mays
Semovita	A type of durum wheat flour product made into a stiff paste by stirring in hot water under low heat	Triticum durum
“Ukazi” leaves	Wild spinach	Gnetum africanum
Garden egg leaves	—	Solanum melongena
Prawn	—	Penaeus monodon
Onion	—	Allium cepa
Fermented oil bean seed	—	Pentaclethra macrophylla
Pepper	—	Capsicum spp.
Edible potash	Trona/an alkaline salt known as sodium sesquicarbonate	—
Nutmeg	—	Monodora myristica
Melon seed	—	Citrullus vulgaris
“Ogbono”	Dika nut	Irvingia gabonensis
“Ukpo”	Soup thickener made from the seeds of a leguminous plant	Mucuna urens
Bitter leaves	—	Vernonia amygdalina
Pumpkin leaves	—	Telfairia occidentalis
Smoked fish	Mackerel	Scomber scombrus
Beef	—	Bos taurus
Stock fish	Cod	Gadus morhua
Ice fish	Mackerel	Scomber scombrus
Palm oil	—	Elaeis guineensis
“Okpei”	Fermented mesquite bean	Prosopis africana
“Ogiri”	Fermented castor oil seed	Ricinus communis
Ora leaves	—	Pterocarpus soyauxii
Cocoyam paste	Taro	Xanthosoma spp.
Dry fish	Cat fish	Cambarus bartonii
Spinach	—	Amaranthus spp.
Okra	—	Hibiscus esculentus