Evaluation of Nutritional Profile: Proximate Composition, Sensory Attributes, and Energy Content of Otong Soup and Ayan Ekpang Iwa in Traditional Oron Cuisine, Akwa Ibom State
Nigeria’s rich culinary heritage features numerous nutrient-dense soups, yet malnutrition remains a significant concern, particularly in rural areas. This study assessed the proximate composition and caloric content of two traditional dishes commonly consumed in Oron, Akwa Ibom State, Otong Soup and...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-07-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1307 |
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