Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Nwanisobi Gloria Chinenye; Aghanwa Charles Ifeanyi; Odika Ifeoma Maryrose; Ezechi Chigozie Ejikeme; Okeke Chinelo Uzoma

doi:doi:10.11648/j.ajac.20221002.13

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Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma

Published in American Journal of Applied Chemistry (Volume 10, Issue 2)

Received: 17 March 2022 Accepted: 1 April 2022 Published: 28 April 2022

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Abstract

In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.

Published in	American Journal of Applied Chemistry (Volume 10, Issue 2)
DOI	10.11648/j.ajac.20221002.13
Page(s)	48-55
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Dawadawa, Fatty Acids, Ogiri Igbo and Ogiri Okpei

References

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Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. (2022). Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. American Journal of Applied Chemistry, 10(2), 48-55. https://doi.org/10.11648/j.ajac.20221002.13

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Nwanisobi Gloria Chinenye; Aghanwa Charles Ifeanyi; Odika Ifeoma Maryrose; Ezechi Chigozie Ejikeme; Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am. J. Appl. Chem. 2022, 10(2), 48-55. doi: 10.11648/j.ajac.20221002.13

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AMA Style

Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am J Appl Chem. 2022;10(2):48-55. doi: 10.11648/j.ajac.20221002.13

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@article{10.11648/j.ajac.20221002.13,
  author = {Nwanisobi Gloria Chinenye and Aghanwa Charles Ifeanyi and Odika Ifeoma Maryrose and Ezechi Chigozie Ejikeme and Okeke Chinelo Uzoma},
  title = {Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria},
  journal = {American Journal of Applied Chemistry},
  volume = {10},
  number = {2},
  pages = {48-55},
  doi = {10.11648/j.ajac.20221002.13},
  url = {https://doi.org/10.11648/j.ajac.20221002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20221002.13},
  abstract = {In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria
AU  - Nwanisobi Gloria Chinenye
AU  - Aghanwa Charles Ifeanyi
AU  - Odika Ifeoma Maryrose
AU  - Ezechi Chigozie Ejikeme
AU  - Okeke Chinelo Uzoma
Y1  - 2022/04/28
PY  - 2022
N1  - https://doi.org/10.11648/j.ajac.20221002.13
DO  - 10.11648/j.ajac.20221002.13
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 48
EP  - 55
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20221002.13
AB  - In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.
VL  - 10
IS  - 2
ER  -

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Author Information

Nwanisobi Gloria Chinenye

Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria
Aghanwa Charles Ifeanyi

Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria
Odika Ifeoma Maryrose

Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria
Ezechi Chigozie Ejikeme

Department of Chemical Sciences, Godfrey Okoye University, Enugu, Nigeria
Okeke Chinelo Uzoma

Department of Chemical Sciences, Godfrey Okoye University, Enugu, Nigeria

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APA Style

Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. (2022). Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. American Journal of Applied Chemistry, 10(2), 48-55. https://doi.org/10.11648/j.ajac.20221002.13

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ACS Style

Nwanisobi Gloria Chinenye; Aghanwa Charles Ifeanyi; Odika Ifeoma Maryrose; Ezechi Chigozie Ejikeme; Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am. J. Appl. Chem. 2022, 10(2), 48-55. doi: 10.11648/j.ajac.20221002.13

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AMA Style

Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am J Appl Chem. 2022;10(2):48-55. doi: 10.11648/j.ajac.20221002.13

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@article{10.11648/j.ajac.20221002.13,
  author = {Nwanisobi Gloria Chinenye and Aghanwa Charles Ifeanyi and Odika Ifeoma Maryrose and Ezechi Chigozie Ejikeme and Okeke Chinelo Uzoma},
  title = {Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria},
  journal = {American Journal of Applied Chemistry},
  volume = {10},
  number = {2},
  pages = {48-55},
  doi = {10.11648/j.ajac.20221002.13},
  url = {https://doi.org/10.11648/j.ajac.20221002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20221002.13},
  abstract = {In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria
AU  - Nwanisobi Gloria Chinenye
AU  - Aghanwa Charles Ifeanyi
AU  - Odika Ifeoma Maryrose
AU  - Ezechi Chigozie Ejikeme
AU  - Okeke Chinelo Uzoma
Y1  - 2022/04/28
PY  - 2022
N1  - https://doi.org/10.11648/j.ajac.20221002.13
DO  - 10.11648/j.ajac.20221002.13
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 48
EP  - 55
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20221002.13
AB  - In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.
VL  - 10
IS  - 2
ER  -

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