Abstract
The objectives of the study were to carry out qualitative and quantitative
analysis of phytochemicals in traditional mixed dishes (Ebiriebiji, Igbangwu,
Ayarayaoka, andOkpa) commonly consumed in urban and rural
communities in Enugu State. Recipes of the dishes were obtained from the
communities through focus group discussion (FGD). Recipes were used to
prepare dishes which were homogenized and screened analysis for
alkanoids, tannin, saponin, steroids, teponoids, glycoside, flavonoid, and
phenol. The phytochemicals present were also quantified. Phytates and
oxalates were directly quantified (not screened). Data were analyzed using
percentages. Results indicate that none of the screen phytochemicals was
present in appreciable amount (+++) in the samples with the exception
alkaloids in Okpa. Glycosides were present in minimal amount (+) in all the
samples while teponoids were not detected in ayarayaoka and okpa. Saponin
concentration ranged from 0.98 to 3.00% being lowest in Igbangwuoka and
highest in Ebiriebi ji. Igbangwuoka had the highest steroids and flavonoids
values (4.87% and 4.17% respectively). All the dishes had low oxalate
values which ranged from 0.00 to 0.03%. it was thus concluded that
traditional mixed dishes consumed in Enugu State had moderate to
minimal amounts of phytochemicals though there were some exceptions.
Most of the quantified phytochemicals were seen to be within their
tolerable limit. The consumption of these dishes should therefore be
encouraged.