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  • COMPARATIVE ANALYSIS ON THE NUTRITIONAL COMPOSITION OF PROSOPIS AFRICANA (OKPEYE) AND RICINUS COMMUNIS (OGIRI)

    » Abstract This study was carried out to analyze comparatively, the nutritional composition of Prosopis Africana (Okpeye) and Ricinus Communis (Ogiri). Three research questions guided the study. The two local seasonings Prosopis African (Okpeye) and Ricinus Communis (Ogiri) were analyzed using proximate analysis to find out the nutritional composition of the two seasonings under review. These two local seasonings are mainly used as condiments in soups, sauces and porridges among mainly the Ibos in Nigeria. In determining the result of the proximate analysis of both fermented okpeye and ogiri, the ranks of the various nutritional content of both local seasonings were collected and analyzed. The results showed that the mean difference between the two local seasonings is relatively low. It also showed that ogiri has large moisture content and small ash and no crude fibre. It was therefore recommended hat information concerning the use of local seasonings in some areas/homes should be made available through public awareness campaign....Continue Reading »

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