Comparative Nutritional Profiling of Amino and Fatty Acids in Traditional Oron Diets: Otong Soup and Ayan Ekpang Iwa from Akwa Ibom State, Nigeria

Abstract

Background: Traditional dishes such as Otong soup and Ayan Ekpang Iwa are integral to the food culture of the Oron people of Akwa Ibom State, Nigeria. Beyond their cultural value, these dishes are widely consumed as everyday meals and during communal events. However, little scientific data exist on their nutrient composition, especially amino acids and fatty acids, which are critical to human growth, immunity, and overall health. Objectives: This study investigated the amino acid and fatty acid composition of Otong soup and Ayan Ekpang Iwa to assess their nutritional value and potential health-promoting benefits. Methods: An experimental research design was employed. Raw food ingredients were sourced from Watt Market, Calabar, and authenticated at the Department of Human Nutrition and Dietetics, University of Calabar. Preparation of the dishes was standardized through a focus group discussion involving academic staff, students, and community representatives from Efik and Oron ethnic groups. The prepared samples were homogenized, stored in labeled containers, and subjected to laboratory analysis. Results: Otong soup contained appreciable amounts of essential amino acids such as leucine (97.5±0.50), lysine (52.88±0.03), and methionine (31.50±0.05), alongside significant fatty acids including oleic acid (24.93±0.78) and linoleic acid (15.51±0.84). Ayan Ekpang Iwa demonstrated rich fatty acid composition, with linoleic acid (19.71±0.24), oleic acid (27.68±0.64), and cycloocteneoxide (31.49±0.56). Statistical analysis showed significant differences (p<0.05) in specific amino acid and fatty acid concentrations between the two dishes. Conclusion: Both dishes are nutrient-dense, combining cultural heritage with health value. Their high concentrations of essential amino and fatty acids underscore their importance in promoting balanced diets, supporting nutrition education, and validating indigenous foods as sustainable dietary resources.