Assessment of Cowpea Dish Preparation for Nutritional Enrichment: A Case Study of Ebira Traditional Method ‘Apapa’ in Adavi Local Government Area, Kogi State

The primary objective of this study was to evaluate the nutritional enrichment of cowpea dish preparation using the traditional Ebira method known as ‘Apapa’, within the Adavi Local Government Area of Kogi State. This research was guided by three specific objectives, each corresponding to distinct research questions. One hypothesis was tested at 0.05 level of significance. To achieve this aim, two research designs were employed: a descriptive survey research design and a quasi-experimental design of one-shot case. The target population for the study encompassed 202,194 individuals belonging to the Ebira community residing in the Adavi Local Government Area. A sample size of three hundred and ninety-nine (399) respondents, and twenty (20) evaluators was used for the study. The study utilized two instruments—a questionnaire and a sensory evaluation form - to gather relevant data. Data collection was conducted by the researcher in collaboration with research assistants. Following data collection, analysis was performed using mean and standard deviation and dependent t-test. Through meticulous documentation, the study revealed the intricate steps involved in preparing ‘Apapa’ traditional dish, emphasizing its cultural significance and unique recipes. Moreover, the sensory analysis demonstrated a significant preference for the Apapa method over an alternative method, indicating its superiority in delivering a more favorable attributes in texture, taste, aroma and mouth feel. Additionally, the study highlighted the social acceptance of the ‘Apapa’ method recipe and its high likelihood of social acceptance among the Ebira people of Adavi local government of Kogi States. The study concluded that the traditional Ebira method of Apapa cowpea dish preparation is not only culturally significant but also nutritionally enriched and socially accepted. Recommendations were made that community-based initiatives, cultural festivals, and educational programmes should encourage the preservation and promotion of traditional methods of preparing cowpea dishes, such as the Apapa method, among the Ebira people and research institutions and funding agencies should allocate resources and support research initiatives focused on documenting and studying indigenous food traditions, culinary practices, and agricultural biodiversity.