Anti-Nutrient Composition of Anyan Ekpang and Otong Soup as traditional dishes in Efiks Cross River State and Oron, Akwa Ibom State, Nigeria

Abstract

This study investigates the anti-nutrient composition of Anyan Ekpang and Otong Soup, two traditional dishes commonly consumed by the Efik and Oron ethnic groups in Nigeria. The objective is to evaluate the presence and concentration of saponins, phytates, oxalates, flavonoids, tannins, phenols, and hydrogen cyanide (HCN) in these meals, assessing their potential health implications. The soups were prepared following traditional recipes used by the Efik and Oron people. Anti-nutrient levels were analyzed using spectrophotometric and titrimetric techniques to ensure accurate quantification. Standardized laboratory procedures were applied to maintain data reliability and minimize analytical errors. Findings revealed notable concentrations of anti-nutrients in both dishes. In Otong Soup, saponin content ranged from 0.73–0.80 mg/100g, phytates from 0.70–0.73 mg/100g, and oxalates from 0.80–0.82 mg/100g for both ethnic groups. Anyan Ekpang exhibited saponin levels of 0.60–0.54 mg/100g, phytates between 0.69–0.48 mg/100g, and oxalates ranging from 0.76–0.52 mg/100g for Oron and Efik, respectively. Hydrogen cyanide (HCN) in Anyan Ekpang prepared with cassava was significantly higher (1.86–1.92 mg/100g) than the WHO safe consumption threshold of 1.52 mg/100g, indicating potential toxicity risks. Moderate levels of tannins, phenols, and flavonoids were detected, which may contribute to reduced mineral bioavailability, particularly calcium and iron, essential for bone health and anemia prevention. While Otong Soup and Anyan Ekpang are nutritionally valuable and culturally significant, their high anti-nutrient content, particularly elevated HCN levels in Anyan Ekpang, presents potential health concerns. Proper processing techniques or dietary modifications may be necessary to reduce toxicity risks while preserving their nutritional benefits. Further research into alternative preparation methods and fortification strategies could enhance their safety and dietary suitability.