The Proximate Analysis and Sensory Evaluation of “Okpa” Prepared with Fluted Pumpkin and Scent Leaves

“Okpa” is a well cherished food, especially among the inhabitants of the eastern part of Nigeria. It is prepared using flour from bambara nut. The proximate analysis and sensory evaluation of the “Okpa” prepared with vegetables fluted pumpkin (Telfairia Occidentales) and scent leaves (Ocimum Viridis) were carried out. The results show that the addition of the leaves altered the ash and fiber content of the “Okpa”. Fluted pumpkin leaf had the highest ash content (4.52 ± 0.03) followed by the combination of the leaves (4.51± 0.02), and then the scent leaf (4.45 ± 0.01) compared with the control (4.09 ± 0.05), confirming that the presence of these vegetables boosted the ash (mineral) contents of the “Okpa”. The “Okpa” with scent leaf had the highest crude fiber (11.92 ± 0.20), followed by “Okpa” with a combination of these leaves (11.30 ± 0.06), and then the fluted pumpkin leaf (10.01 ± 0.12) compared with the control (3.37±0.11). These vegetables also increased the crude fiber content of “Okpa” which could ease off the dryness and hardness of “Okpa” to the palate and constipation. The percentage crude protein, fats, carbohydrate, moisture and energy values were not altered significantly. The sensory evaluation of the samples did not show any significant changeat P = 0.05. Therefore, addition of vegetables, especially fluted pumpkin leaves could serve as a boost to the nutritional value of “Okpa”.