O.A.  Onabanji, A.N.  Omika, 
    Nutritive Quality Evaluation and Antinutrient Properties of Six Indegeneous 
  Dishes of Igala Tribe of Kogi-State,
    Journal of Food Technology,
    Volume 12,Issue 1,
    2014,
    Pages 1-6,
    ISSN 1684-8462,
    jftech.2014.1.6,
    (https://makhillpublications.co/view-article.php?doi=jftech.2014.1.6)
    Abstract: Six indigenous dishes of Igala tribe of Kogi State were prepared 
  from locally produced food items which include: majorly, maize, plantain, benin 
  seed, barbara nut, bitter leaf and their functional properties determined. These 
  dishes were subjected to evaluation for their protein, moisture, ash contents, 
  some minerals, some vitamins (A, B<SUB>1</SUB>, B<SUB>12</SUB> E, K) and sensory 
  properties. The results revealed that oil and water absorption capacities of 
  the dishes range from 5.2.33-84.00 (i.e., 12.7-20.3%) and 56.33-74.67 (14.5-19.2%), 
  respectively. Whereas zinc and calcium ranged from 0.35-0.53 (13.9-20.7%) and 
  2.22-7.83 (9.2-32.5), respectively Iron, Phosphorus and Selenium: 0.48-0.59 
  (14.5-17.9%), 0.32-0.56 (12.6-22.1%) and 0.36-1.74 (6.2-30.1%), respectively. 
  The vitamin contents of the food stuff peaked with the mean/% values of 1.51 
  (21.5% Vit. B<SUB>1</SUB>), 5.65 (25.3% Vit. A), 2.92 (30.9% Vit. E), 0.41 (17.8% 
  Vit. B<SUB>12</SUB>) and 1.00 (18.0% Vit. K) in dishes D (Oboigogo), F (Epi-abo), 
  E (Oboafu), C (Oboakpa) and A (Fayaba), respectively. The range values of the 
  antinutrients in the six dishes on the other hand are phytate: 3.29-4.33 (14.4-19.0%); 
  oxalate: 3.42-5.46 (14.1-22.6%) and tannin: 1.72-3.48 (11.8-23.9%). The results 
  of the sensory evaluation carried out revealed that there were no significant 
  differences (p&gt;0.05) (F<SUB>tab. 0.05; DF = 4/25</SUB> = 2.76, F<SUB>cal.</SUB> 
  = 1.13) in terms of appearance, flavour, aroma and palatability and all the 
  six dishes were generally acceptable to the panelists/consumers. The baseline 
  data recorded in this research would undoubtedly, serve not only as a guide 
  but detailed documentation of indigenous dishes of Igala tribe of Kogi State, 
  Nigeria.
    Keywords: Dishes;functionality;quality evaluation;maize;plantain;barbaranut;benin-seed