The Pacific Journal of Science and Technology –295– http://www.akamaiuniversity.us/PJST.htm Volume 14. Number 1. May 2013 (Spring) Sensory Evaluation, Mineral, and Amino Acid Composition of “Ntubiri” and “Ntiti-Ikpa”, Traditional Foods of Ikwerre Ethnic Nationality in Nigeria. B.A. Amadi, Ph.D. 1 ; M.K.C. Duru, M.Sc. *2 ; A.A. Eze, M.Sc. 2 ; and C.T. Amadi, M.Sc. (In view) 3 1 Department of Biochemistry, Imo State University, Owerri, Imo State, Nigeria. 2 Department of Biochemistry, Abia State University, Uturu, Abia State, Nigeria. 3 Center for Global Health and Development, College of Public Health, University of Nebraska Medical Center, 984355 Medical Center Omaha, NE. E-mail: kelechukwuduru@gmail.com * ABSTRACT Sensory evaluation, mineral, and amino acid composition of “Ntubiri” and “Ntiti-Ikpa”, traditional foods of the Ikwerre ethnic nationality in Nigeria were carried out. The foods were prepared following their traditional methods of preparation. Results obtained for sensory evaluation showed that none of the parameters used by the panellists were significantly (p>0.05) affected among the studied foods. Mineral result showed that sodium, potassium, and manganese were significantly (p<0.05) higher in “Ntubiri” than in “Ntiti-Ikpa”. Ca/K in “Ntiti-Ikpa” and Fe/Cu in both the investigated food samples exceeded their ideal values. Amino acid screening revealed essential (such as Lucien, Phenylalanine, etc.) and non- essential amino acids in the studied food samples. (Keywords: essential amino acids, traditional foods, Ntubiri, Ntiti-Ikpa, Ikwerre ethnic nationality) INTRODUCTION Edible substances which when ingested, digested, and assimilated in the body perform the functions of replacement of worn-out cells, growth facilitation, protection of the body, generation of energy, etc., are known as foods [Uwakwe and Ayalogu, 1998; Okaka and Okaka, 2005; Olusanya, 2008]. Different compounds found in foods are responsible for these functions. For instance, proteins are compounds responsible for replacement of worn-out cells and growth; fats and oils are for protection and energy generation, while carbohydrates are for energy generation, etc. [Uwakwe and Ayalogu, 1998; Olusanya, 2008]. Carbohydrates, proteins, fats and oils found in foods are classified as nutrients [Olusanya, 2008]. There are also other compounds found in foods that are not nutritive compounds but play vital protective roles in the body [Umoh, 1972; Okwu, 2005]. Foods come in different forms and types and are sometimes given continental names including Western, European, and African foods. Most of the existing African foods are rooted in traditions and customs of the people hence the name traditional foods [Achi, 2005b; Achi, 2005a; Cayot, 2007]. Nigeria, the most populous black nation of the world is among the countries of African continent where traditional African foods are routinely consumed. The country has more than 250 ethnic groups, each with two or more traditional foods rooted in the traditions and customs of the people [Duru et al., 2012]. “Ntubiri” and “Ntiti-Ikpa” are among such traditional foods found in Nigeria that are rooted in the traditions and customs of the people. These foods are associated with the Ikwerre ethnic nationality of South-South geopolitical zone of Nigeria [Nduka, 1993]. The Ikwerre people of Nigeria speak the Ikwerre language as their dialect and are traditionally farmers. “Ntubiri” and “Ntiti-Ikpa” foods perform the functions of showcasing the traditions and customs of Ikwerre people, and serve as symbols of unity among the people [Amadi et al., 2011]. Sequel to efforts by researchers to study the constituents of existing traditional foods in Nigeria and Africa [Temple et al., 1996 Achi, 2005b; Achi, 2005a; Kpikpi et al., 2009; Amadi et al., 2011; Benjamin et al, 2012]. The present study investigated the sensory evaluation, mineral, and