DETERMINATION OF NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS, SENSORY EVALUATION, HEAVY METALS AND MINERAL COMPOSITIONS OF CASSAVA OJE PREPARED LOCALLY IN KOGI STATE

ABSTRACT Oje is a widely consumed cereal based food in Kogi state. This study aimed to evaluate the nutritional value and anti-nutritional factors in two traditional foods-Oje made from cassava only (Cassava Oje) and Oje made from a mixture of maize and cassava (Cassava-Maize Oje). The first Oje (Cassava Oje) was prepared from 100% cassava flour and the second sample (CassavaMaize Oje) was prepared from 75% cassava and 25% maize flour. The proximate composition, elemental composition, heavy metals, and anti-nutrients were analyzed using standard AOAC methods. The results revealed that the Cassava Oje had significantly higher moisture (19.67%), ash (7.60%), fat (10.13%) and iron (9.20 mg/kg) contents compared to 16.73%, 1.07%, 7.07% and 4.82 mg/kg respectively in the Cassava-Maize Oje. However, the Cassava-Maize Oje had significantly higher carbohydrate (64.80%), magnesium (1.63 mg/l), zinc (0.29 mg/l) and calcium (15.75 mg/kg) levels compared to 50.27%, 1.44 mg/L, 0.19 mg/L and 9.46 mg/kg in the Cassava Oje. The two foods did not differ significantly in protein (10.60% vs 9.00%) and crude fiber (1.73% vs 1.33%) contents. The results also revealed lead (0.79 mg/kg) and cadmium (0.20 mg/kg) in the Cassava Oje exceeding permissible limits. Anti-nutrient levels were higher in the Cassava Oje-tannins (1.16 mg/g), phytates (9.82 mg/g), saponins (0.68 mg/g) and cyanide (6.37 mg/kg) compared to 0.85 mg/g, 5.29 mg/g, 0.41 mg/g and 2.14 mg/kg respectively in the Cassava-Maize Oje. The study concluded that while the Cassava-Maize Oje had a more favorable nutritional profile, the presence of toxic heavy metals and anti-nutrients in both foods is a potential health concern. Proper processing methods are recommended to reduce these contaminants to safe levels before consumption.