The mineral contents and sensory properties of “Onunu” and “Mgbam”, traditional diets of the Ikwerre people of Nigeria were evaluated. In this study, both recipes were prepared using the ordinary traditional cooking methods and subsequently analyzed for mineral composition and sensory properties. A wide range of mineral elements in varying concentration were detected in the diets but the most abundant was phosphorus in the diet “Mgbam” (404.25±0.32mg/100g) followed by sodium in “Onunu” (348.00±3.25mg/100g). Values of sodium and iron were significantly higher (p<0.05) in “Onunu” but there was no significant difference (p>0.05) in the potassium, calcium, manganese, copper, zinc and magnesium contents of both diets. The ratio of Na/k was less than 1 while the ratio of Ca/P was less than 0.5 in “Mgbam”. Sensory evaluation indicated that Mgbam (7.95±0.68) was more acceptable. The present study has shown that both traditional diets have good organoleptic properties and also good sources of the minerals studied.
