Chemical Composition of Two Commonly Consumed Cocoyam ( Colocassia esculenta ) Based Dishes in Umunneochi Abia State , Nigeria

Cocoyam (Colocasia esculenta) was purchased from the cocoyam unit in the National Root Crop Research Institute (NRCRI). Other ingredients that were used for the preparation were purchased from Ubani Market in Umuahia, Abia State. The proximate compositions of the meals were determined using standard methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. The β – carotene, riboflavin, niacin and thiamin of the products were determined using spectrophotometer, while ascorbic acid was determined using titration method. All tests were carried out in duplicates and the data generated were analyzed using standard methods. Moisture ranged between 51.2 53%, protein (3.7 5.3%), crude fat (24.1 30.2%), crude fiber (1.8 3.7%), calcium (7.8 5.5 mg/100g), phosphorus (12.8 10.6 mg/100g), potassium (11.1 6.9 mg/100g), sodium (22.3 18.9 mg/100g), Vitamin A obtained for cocoyam + ugba (120 mcg/100g) was significantly higher than that of cocoyam + beans (10 mcg/100g). Vitamins B1, B3 vitamin C were only found in cocoyam + oil bean. Most of the phytochemical evaluated with the exception of alkaloids and flavonoids were below 1mg/100g. The study revealed that consumption of cocoyam meal will contribute significantly to intake of protein, fat, crude fiber, minerals of individuals.