Nutritional Profiling and Sensory Properties of Otong Soup and Ayan Ekpang Iwa from Akwa Ibom State

Abstract

Background Indigenous Nigerian foods are culturally significant and nutritionally valuable, yet scientific evidence supporting their role in addressing malnutrition remains limited. Otong Soup and Ayan Ekpang Iwa are staple dishes among the Oron people of Akwa Ibom State, Nigeria. This study evaluated the proximate composition, energy value, vitamin and mineral contents, and sensory attributes of Otong Soup and Ayan Ekpang Iwa. Materials and Methods Ingredients used for preparing both dishes were obtained from Watt Market, Calabar, and standardized through focus group discussions to ensure adherence to traditional preparation methods. Proximate composition, energy value, vitamin, and mineral contents were determined using standard analytical procedures on both dry weight and as-consumed (wet) bases. Sensory attributes were assessed using a structured 9-point hedonic scale. Data were analyzed using Student's t -test at a significance level of p < 0.05. Results Significant differences were observed between the foods. On a dry weight basis, Otong Soup contained significantly higher protein (35.54 ± 0.06%) and fat (23.66 ± 0.06%) contents with an energy value of 412.70 ± 0.02 kcal/100 g, whereas Ayan Ekpang Iwa was predominantly carbohydrate-based (81.93 ± 0.07%) with an energy value of 346.53 ± 1.98 kcal/100 g. In the as-consumed form, Otong Soup maintained higher protein (9.60 ± 0.02%) and fat (6.39 ± 0.02%) levels, while Ayan Ekpang Iwa contained higher carbohydrate content (28.68 ± 0.03%). Otong Soup was also richer in vitamins A, C, E, B-complex vitamins, and minerals including potassium, calcium, magnesium, zinc, and iron, whereas Ayan Ekpang Iwa contained higher phosphorus levels. Sensory evaluation showed higher scores for Otong Soup in aroma, texture, taste, and overall acceptability. Conclusion These findings highlight the complementary nutritional roles of both dishes and support the promotion of indigenous diets to improve dietary diversity and nutrition security.