Quality Evaluation and Anti Nutrient of A Culinary Tourism From Ibaji Local Government Area of Kogi State

Abstract

A culinary dish of Ibaji local government area of Kogi State was prepared and subjected to evaluation for its protein, moisture, ash content, some minerals, some vitamins (A,C,E,K,B₁, B₂, B3,B₁₂,B₆, and B₉ ) and anti nutrient properties of the dish. The result revealed that moisture and ash content ranges from 77.58 (0.005) and 1.99 (0.002), fats and fibre content ranges from 0.82 (0.004) and0.65(0.002), protein and carbohydrate ranges from 2.26 (0.036) and 16.73 (0.07) respectively. Sodium, calcium, magnesium, potassium, iron, phosphorous and zinc ranges from 0.33 (0.003), 0.27 (0.002), 0.36 (0.002) 0.42 (0.004), 3.99 (0.003), 0.56, (0.004) and 1.33 (0.001) respectively. The vitamin content of the dish with mean and standard deviation values of 0.27 (0.003 Vit.C), 0.24 (0.009 Vit.D) 0.32 (0.066Vit.E), 0.22 (0.008 Vit.K), 0.78 (0.007 Vit.A), 0.55(0.007 Vit.B1) 0.24 (0.009 Vit.B₂), 0.24(0.005 Vit.B₃), 0.16(0.005 Vit.B₁₂), 0.66(0.004 Vit. B₆), and 0.22(0.007 Vit.B₉) respectively. Whereas the rang values of the anti-nutrient present in the dish on the other hand are phyhate, oxalate, hemaglutinin and tryspin inhibitor: 1.33 (0.003), 0.396 (0.002), 0.55(0.004) and 0.67 (0.006) respectively. The base line data recorded in this dish would undoubtedly, serve not only as a guide but detailed documentation of indigenous dish of Ibaji tribe of Kogi-State Nigeria.

Keywords: Gourmet, quality evaluation, culinary tourism, gastronomy and cuisine.