Variation in proximate and resistant composition of unprocessed and processed form of two Nigerian foods: A case study of Usi and Okpa

Abstract

Foods are processed to increase the taste, safety and shelf life. Though the benefits of processing cannot be overemphasized, it is necessary that nutrient loss is minimal. This study assesses the variability in nutrient quality of two foods (Okpa and Usi) in Southern Nigerian from their unprocessed forms to their commonly eaten forms. The proximate, resistant starch and mineral content of unprocessed (Bambara groundnut flour and grated cassava) and processed forms (Okpa and Usi) were analysed. Results of the proximate analysis revealed a significant reduction (p <0.05) in ash, fibre and carbohydrate content in both samples after processing. A significant (p< 0.05) increase in lipid and moisture content were also observed in both samples. Processed Usi samples showed a significant (p<0.05) difference in resistant starch content (p<0.05) from its unprocessed forms. Phosphorous, iron and calcium content were (p<0.05) reduced in Usi samples. A significant (p<0.05) reduction in zinc and phosphorous content were observed in Okpa sample after processing. The study shows that processing methods employed had minimal adverse effects on nutrient and resistant component of food samples.