The Vitamin and Mineral contents of “Okpa” Prepared with Fluted Pumpkin and Scent Leaves

The bambara nut flour is often processed into “Okpa” by the inhabitants of the eastern part of Nigeria. In this study, the vitamin and mineral contents of “Okpa” prepared with fluted pumpkin and scent leaves were determined. The result shows that the addition of the vegetables increased the vitamin B1, B2, and B3 contents of “Okpa” compared with the control at P < 0.05, but did not alter that of vitamin C levels at P<0.05. This implies that the presence of these vegetables could serve as a booster to the vitamin contents of “Okpa”. The mineral contents, especially phosphorus, magnesium and calcium in “Okpa” were also significantly influenced by addition of vegetables in bambara nut. The “Okpa” with fluted pumpkin leaves had the highest phosphorus ion contents (136.623 ± 0.372), followed by “Okpa” with fluted pumpkin and scent leaves combined (114.433 ± 0. 377) and then “Okpa” with scent leaf (92.783 ± 0.377). The Magnesium levels were highest in “Okpa” with fluted pumpkin (18.400 ± 1.131) followed by “0kpa” with combined leaves (16.000 ± 1.131) and then “Okpa” with scent leaf (12.800 ± 2.263). The potassium contents was also highest in “Okpa” with fluted pumpkin leaf (165.860 ± 0.377), followed by “Okpa” with scent leaf (153.600 ± 0.653) and “Okpa” with the combined leaves (143.733 ± 28.097). The levels of calcium ion was highest in “Okpa” with scent leaf and “Okpa” with the combined leaves (85.50 ± 1.890) respectively, followed by “Okpa” with fluted pumpkin leaf. Sodium levels were not affected significantly.These results suggest that the vegetables especially fluted pumpkin leaves could serve as a booster to the mineral and vitamin contents of “Okpa”.