Nutritive Value and Mineral Content of Three Indigenous Fermented Foods in Abia State

Fermented indigenous foods are integral to the dietary culture of Abia State, and the fermentation process substantially alters their biochemical composition in ways that may enhance nutritional value and bioavailability. This study evaluates the proximate and mineral composition of three traditionally fermented foods, ugba (fermented African oil bean seed), akidi (fermented black-eyed peas), and achi (fermented Brachystegia eurycoma seed), purchased from Umuahia main market, Abia State. Samples were collected in triplicate and prepared according to standardized laboratory protocols. Proximate analysis was conducted by AOAC methods for moisture, crude protein, crude fat, crude fibre, ash, and carbohydrate. Mineral analysis for calcium, iron, zinc, magnesium, potassium, and phosphorus was performed by atomic absorption spectrophotometry following dry ashing. Results show that fermentation significantly increased crude protein content in all three foods relative to published unfermented controls. Ugba had the highest crude fat content at 28.3 percent, reflecting its oil seed origin. Akidi showed the highest crude fibre at 8.7 percent and significant zinc and iron content at 4.2 and 9.1 milligrams per 100 grams respectively. Achi demonstrated the highest calcium content at 142 milligrams per 100 grams. All three foods showed measurable reduction in anti-nutritional factors including phytates and oxalates compared to unfermented counterparts, suggesting improved mineral bioavailability post-fermentation. The study affirms the nutritional importance of these traditional foods in Abia State dietary practices. Keywords: fermented foods, proximate composition, mineral content, Abia State, fermentation.