Gastronomic Evaluation, Physico-Chemical Characteristics and Microbiological Quality of Indigenous Dishes in Selected Ecotourism Destinations in South-West Nigeria

A study reveals that indigenous dishes from ecotourism destinations in South-West Nigeria, such as Ikogosi warm spring and Osun-Osogbo Sacred Grove, are rich in nutrients like crude fiber (up to 10.74%), protein (up to 47.34%), and essential minerals including sodium, potassium, calcium, magnesium, and copper. These dishes also exhibit significant antioxidant activity, with some samples showing a scavenging ability of up to 42.03% for DPPH radicals. The research highlights the nutritional superiority of traditionally prepared foods over modern cooking methods, with traditional dishes like 'Owowo' containing notably higher vitamin A levels (1247.50 mcg/g) compared to modern preparations. Additionally, microbial counts were generally low, ranging from 2 to 20 CFU/ml, indicating good microbiological quality. The study recommends integrating these indigenous dishes into ecotourism offerings to preserve cultural heritage and enhance destination branding.

Alabi, O. I., Oladeji, S. O., Enujiugha, V. N., Adeyemo, A. I., Alabi, A. O.,. (2025). Gastronomic Evaluation, Physico-Chemical Characteristics and Microbiological Quality of Indigenous Dishes in Selected Ecotourism Destinations in South-West Nigeria. IPS Journal of Nutrition and Food Science, 4(3), 512–523. https://doi.org/10.54117/ijnfs.v4i3.114