In the heart of Nigeria’s Akwa Ibom State, traditional cuisine is not just a culinary delight but a potential powerhouse of nutrition, according to a recent study published in the *Journal of Food and Agroindustry* (Jurnal Pangan dan Agroindustri). Researchers, led by Stella Oyom Bassey of the University of Calabar, have delved into the nutritional profile of two local delicacies, Otong Soup and Ayan Ekpang Iwa, revealing insights that could reshape dietary strategies and even influence the energy sector.
Otong Soup, a staple in the Oron region, emerged as a protein-rich dish, boasting 35.54% protein and a substantial fat content of 23.66%. With an energy value of 412.7 kcal, it stands as a significant source of sustenance. “The high protein content in Otong Soup makes it a valuable addition to diets, particularly in areas where protein deficiency is a concern,” noted Bassey. In contrast, Ayan Ekpang Iwa, a dish made from cocoa yam, is predominantly carbohydrate-rich, with 81.93% carbohydrates and an energy value of 346.53 kcal. Its lower protein content (9.60%) and higher moisture content (76%) make it a lighter, yet still energy-dense option.
The sensory evaluation revealed that Otong Soup was favored for its taste, texture, aroma, and color, while Ayan Ekpang Iwa received high marks for taste and color but scored lower on texture. These findings underscore the importance of sensory attributes in dietary acceptance, a factor that could influence commercial food production and marketing strategies.
The commercial implications of this research are substantial. With malnutrition remaining a significant concern in rural areas, these traditional dishes could be leveraged to develop nutrient-dense, locally sourced food products. The high energy content of both dishes also presents opportunities for the energy sector, particularly in the development of biofuels or other energy applications derived from food waste or by-products.
Moreover, the study highlights the potential for traditional cuisines to contribute to sustainable development goals, particularly in improving food security and promoting sustainable agriculture. “Our findings emphasize the need to preserve and promote traditional culinary practices, not just for their cultural significance, but for their nutritional and economic value,” Bassey added.
As the world grapples with the challenges of food security and sustainable energy, the insights from this study offer a glimpse into the untapped potential of traditional cuisines. By integrating scientific research with cultural practices, we can pave the way for innovative solutions that benefit both human health and the environment. The research, published in the *Journal of Food and Agroindustry* (Jurnal Pangan dan Agroindustri), serves as a testament to the power of interdisciplinary collaboration in addressing global challenges.
In the words of Bassey, “This is just the beginning. There’s so much more to explore in our traditional cuisines, and the possibilities are endless.” As we look to the future, the lessons from Otong Soup and Ayan Ekpang Iwa could very well shape the next chapter in the story of food, energy, and sustainability.