Qualitative and Quantitative Analyses of Phytochemicals in Commonly Consumed Traditional Carbohydrate-based Dishes in Enugu State, Nigeria

Abstract

Qualitative and quantitative analyses of phytochemicals in some traditional
dishes commonly consumed in rural and urban communities in Enugu State were
carried out in this study. Laboratory analysis and cross-sectional survey designs
were adopted in the study. The dishes were documented using Focus Group
Discussion (FGD) in each selected community. Ingredients used in preparing the
dishes were purchased from the communities’ major markets. The dishes were
prepared, homogenized, and screened for Alkaloid, Saponin, Terpenoid, Steroid,
Glycoside, Flavonoid, Tannin, Phenol, and Carotenoid. Subsequently, Alkaloid,
Phytate, Oxalate, Saponin, Tannin, and Phenol present in the samples were
quantified using standard procedures. Statistical Package for Service Solution
(SPSS) version 22 was used to analyze the data obtained. The FGD result revealed
ten (“akpu” with cocoyam, pounded white yam, boiled white yam, “akpu” with
pounded white yam, “akpu” with pounded water yam, “akpu” with “garri”,
garri, boiled rice, “elubo” and “akpu”) commonly consumed carbohydrates-
based dishes. The screening result showed that alkaloid was present in
appreciable amount in white pounded yam (+++) but was not detected in “akpu”
with pounded “garri”. Terpenoid, steroid, glycoside, flavonoid and carotenoids
were not detected in all the samples. The phytochemical composition of the
traditional carbohydrate-based dishes in percentages (%) were 0.27-3.22 for
alkaloid, 0.01-0.11 for phytate, 0.02-0.21 for oxalate, 2.08-13.04 for saponin, 0.06-
0.55 for tannin and 0.07-0.88 for phenol. “Elubo” had the highest Alkaloid and
Oxalate concentration (3.27±0.03 and 0.21±0.23 respectively). “Akpu” with
pounded cocoyam had the highest Saponin and Tannin concentration (13.04±0.03
and 0.55±0.00 respectively) while boiled rice had the highest Phytate and Phenol
composition (0.11±0.13 and 0.88±0.00 respectively). Many phytochemicals
(Terpenoid, steroid, glycoside, flavonoid and carotenoid) were not detected in
any of the ten documented dishes while all of them except “akpu” and pounded
garri, contain appreciable amount of alkaloids and phenols.