@article{MAKHILLRJAS2012759213,
    title = {The Vitamin and Mineral Contents of Okpa Prepared with Fluted Pumpkin and Scent Leaves},
    journal = {Research Journal of Applied Sciences},
    volume = {7},
    number = {5},
    pages = {272-274},
    year = {2012},
    issn = {1815-932x},
    doi = {rjasci.2012.272.274},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2012.272.274},
    author = {O.C.U.,G.A. and},
    keywords = {Okpa,bambara nut,fluted pumpkin,scent leaves,booster,mineral,vitamin},
    abstract = {The Bambara nut flour is often processed into Okpa by the 
  inhabitants of the Eastern part of Nigeria. The Okpa is a well cherished food, 
  especially among the inhabitants of the Eastern part of Nigeria. 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 B<SUB>1,</SUB> B<SUB>2</SUB> and B<SUB>3</SUB> contents of Okpa compared 
  with the control at p&le;0.05. But it did not alter that of Vitamin C levels 
  at p&le;0.05. The order of increase in Vitamin B<SUB>1</SUB> levels were Sample 
  B&gt;D&gt;C&gt;A. While that of Vitamin B<SUB>2</SUB> levels were Sample C&gt;D&gt;B&gt;A 
  and that of B<SUB>3</SUB> contents were D&gt;C&gt;B&gt;A. This points that the 
  presence of these vegetables could serve as a booster to the vitamin contents 
  of Okpa. Also the mineral contents, especially phosphorus, magnesium and calcium 
  ions were significantly change compared with the control at p&le;0.05. The Okpa 
  with fluted pumpkin leaves had the highest phosphorus ion contents (136.623&plusmn;0.372) 
  followed by Okpa with fluted pumpkin and scent leaves combined (114.433&plusmn;0.377) 
  and then Okpa with scent leaf (92.783&plusmn;0.377) compared with the control 
  (22.533&plusmn;0.448). The magnesium ion levels was highest in Okpa with fluted 
  pumpkin (18.400&plusmn;1.131) followed by Okpa with combined leaves (16.000&plusmn;1.131) 
  and then Okpa with scent leaf (12.800&plusmn;2.263) compared with the control 
  (11.200&plusmn;1.131). The potassium contents was also highest in Okpa with 
  fluted pumpkin leaf (165.860&plusmn;0.377) followed by Okpa with scent leaf 
  (153.600&plusmn;0.653) and Okpa with the combined leaves (143.733&plusmn;28.097) 
  compared with the control (70.133&plusmn;0.377). The levels of calcium ion was 
  highest in Okpa with scent leaf and Okpa with the combined leaves (85.50&plusmn;1.890), 
  respectively followed by Okpa with fluted pumpkin leaf compared with the control 
  (78.833&plusmn;1.890). The sodium ion levels was not affected significantly 
  at p&le;0.05 compared with the control. These results suggest that the vegetables, 
  especially fluted pumpkin leaves could serve as a booster to the mineral and 
  vitamin contents of Okpa.}
    }