Nutritional , Phytochemical and Sensory Evaluation o f 1 “ Mberiagworagwo ” Traditional Food of Uruagunnewi People in 2 Anambra State , Nigeria

Nutritional, phytochemical and sensory evaluation of “Mberiagworagwo” traditional food of 6 Uruagunnewi people in Anambra State, Nigeria was investigated using standard methods. Available 7 carbohydrates (79.60± 0.13%), crude fat (12.77±0.64%), crude protein (9.80±0.16%), total free fatty 8 acid (12.81±0.16%) and total vitamins (22.39± 2.04%) were among the nutrients found in the studied 9 food sample. Phytochemicals such as saponins, flavonoids, and tannins were discovered in the food. 10 “Mberiagworagwo” had improved sensory evaluation attribute in terms of aroma, taste, texture (mouth 11 feel) and colour when compared to other traditional foods. The overall acceptability of the traditional 12 food could be compared to those of other traditional foods. The presence of nutrients and 13 phytochemicals in “Mberiagworagwo” could be indication that the food maybe beneficial to the body 14 on consumption. This study has shown the nutritional, phytochemical and sensory evaluation of 15 “Mberiagworagwo” traditional food of Uruagunnewi people in Anambra State, Nigeria. 16


INTRODUCTION 18
Food materials are known to possess nutrients that can give energy to the body, produce growth and 19 replace worn out cells when consumed [1][2]. Different type of foods exist, but one common 20 characteristic of food materials is the ability to furnish nutrients when consumed [3][4]. Primary food 21 nutrients offered to the body at different concentrations by different food materials include 22 carbohydrates, proteins and lipids [5], and their importance cannot be over emphasized. Apart from 23 these nutrients, studies have also shown the presence of substances that are not nutrients but work 24 together with nutrients to increase the body immunity. These substances are known as 25 phytochemicals [5 -6]. Phytochemicals are non-nutritive chemicals that have protective or disease 26 preventing properties [7][8]. Most foods of plant origin are known to contain phytochemicals and 27 nutrients [9].  Also, the knowledge on importance of consuming the traditional food and its method of preparation 38 are poorly transferred. With the renewed interest on traditional foods, there is need to extend the 39 study to accommodate those ones that have not gone into extinction.

41
The present study is geared towards that, and investigated the nutritional, phytochemical, and 42 sensory evaluation of "Mberiagworagwo" traditional food. This will help to expose the possible health 43 benefits on consuming the food and its possible acceptability.

49
(fermented sliced P. macrophylla seed), crayfish, pepper, onion, maggi spice, smoked fish and 50 vegetable used in this study were purchased from a market within Uruagunnewi, and used for 51 preparation of "Mberiagworagwo".

54
The preparation started with separation of bruised 'Mberi' from the good ones, out of two kilogram 55 weight purchased of "Mberi". The selected "Mberi" was peeled and sliced into shape while the 56 damaged ones were discarded. The sliced "Mberi" was washed thoroughly with plenty of water to 57 avoid sand. The washed "Mberi" was then put in a pot containing two liters of water and boiled for 58 2hours before it was confirmed fit for consumption. Water left after proper cooking was filtered into an 59 empty clean container. Eight grams of ground pepper, 250ml of palm oil, 18g of ground crayfish, 100g 60 of smoked fish, 8g of maggi spice, 152.18g of onion, and two wraps of "Ugba" were added and mixed 61 together with the cooked "Mberi". Fifteen grams of salt was added to taste while mixing the whole 62 content with some quantity of the filtered off water earlier. Finally, the mixed "Mberi" was garnished 63 with some edible vegetable leaves to form "Mberiagworagwo" ready to be served.

94
Twenty students, seven mothers, six non-teaching members of staff and six lecturers of Rhema 95 University were randomly selected and trained. Each of the panelists was seated in an individual 96 compartment from distraction and was served the freshly prepared "Mberiagworagwo". The judges 97 evaluated the sample for flavour, taste, colour, texture and overall acceptability using a nine point 98 hedonic scale, where 9 was the highest score and 1 the lowest. This was done in line with the method 99 described by Onwuka [9] and Amadi et al. [14].

110
The results of proximate composition of "Mberiagworagwo" traditional food are presented in Table 1.

124
Fiber containing foods are effective anti-constipation agents via expansion of the intracellular walls of 125 the colon and easing the passage of waste [17]. It has also been reported to aid the reduction of 126 cholesterol levels in blood and as well reduces the risk of cancer [18][19]. Fiber content of 127 "Mberiagworagwo" (2.69±0.10%) traditional food is significantly (p<0.05) lower than that of "Onunu" 128 traditional food; and could be compared to those of "Nduduagworagwo" and "Mgbam'' traditional 129 foods (Table 2). In recent times, emphasis is being made on the need for low fiber intake in the 130 nutrition of infants and weaning children to avoid irritation of the gut of mucosa [20]. It therefore 131 means that the observed low fiber content of "Mberiagworagwo" may qualify it as a weaning food.

145
Note: Data for "Nduduagworagwo" was adopted from Duru et al.

181
t sensory evaluation is the use of all five senses together. It compares dishes and food products [40]. Sensory evaluation is a scientific method that es dishes for improvements, determines acceptable, and unacceptable nature of food samples Table 7 shows the sensory evaluation of "Mberiagworagwo" traditional food. aroma (8.00±0.27), texture (7.80±0.31), colour (9.25±1.02) among the attributes evaluated in the studied food "Mberiagworagwo" are significantly (p<0.05) higher than those "Ntubiri" and "Ntiti-ikpa" traditional foods (Table 7). Its taste is significantly (p<0.05) higher than those "Ntubiri" and "Ntiti-ikpa; and compares to that of "Nduduagworagwo" The appearance of "Mberiagworagwo" is the lowest and "Ntiti-ikpa"; while its overall acceptability is significantly (p<0.05) lower than that of "Nduduagworagwo" and compares to those of "Ntubiri" and "Ntiti This study has shown the presence of important nutrients and phytochemicals in "Mberiagworagwo" traditional food. The food also exhibited better sensory evaluation attributes when existing traditional foods. It could therefore be deducted that the food could offer nutrient protects the body when consumed. However, studies on "Mberiagworagwo should be extended to accommodate other nutritional constituents such as individual fatty acids, amino acids, mi its inherent effects in biological system on consumption by using rat models compares similarities scientific method that and unacceptable nature of food samples beriagworagwo" traditional food. Appearance (9.25±1.02), and overall among the attributes evaluated in the studied food (Table 6). Aroma, higher than those of Its taste is significantly to that of "Nduduagworagwo" the lowest against those is significantly (p<0.05) compares to those of "Ntubiri" and "Ntiti-ikpa (Table 7). This study has shown the presence of important nutrients and phytochemicals in "Mberiagworagwo" traditional food. The food also exhibited better sensory evaluation attributes when compared to other existing traditional foods. It could therefore be deducted that the food could offer nutrients and as well . However, studies on "Mberiagworagwo should be extended to fatty acids, amino acids, minerals, and its inherent effects in biological system on consumption by using rat models.