Comprehensive Nutritional Profiling and Biochemical Characterization of Roasted Pork Meat Commonly Consumed in Calabar, Nigeria

Background and Objective: Pork is widely consumed globally and is often perceived as a potential cardiovascular risk due to its fatty acid composition, particularly among the elderly. In Calabar, Nigeria, roasted pork is a popular street snack consumed across age groups. Scientific evaluation of its nutritional quality is necessary to provide evidence-based dietary recommendations. This study evaluated the nutritional composition, fatty acid profile, amino acid profile, and biochemical characteristics of roasted pork commonly consumed in Calabar, Nigeria. Materials and Methods: Fresh pork meat samples were collected, roasted under conditions simulating commercial street-vended preparation, and analyzed for nutritional composition. Proximate composition, vitamins, macro- and micro-minerals were determined using standard AOAC methods, while fatty acid and amino acid profiles were analyzed using GC-MS and HPLC, respectively. All analyses were performed in triplicate, and results were expressed as mean±standard deviation. Results: The fatty acid profile comprised saturated fatty acids (34.6%), monounsaturated fatty acids (41.2%), and polyunsaturated fatty acids (24.2%), indicating a predominance of unsaturated fatty acids. Essential amino acids including valine (47.3 mg/100 g), isoleucine (44.5 mg/100 g), leucine (60.2 mg/100 g), and histidine (59.3 mg/100 g) were present in appreciable amounts. The meat contained adequate levels of protein, carbohydrates, vitamins, and minerals required for healthy living. Antinutritional factors ranged from 0.50 mg/100 g (phytate) to 2.46 TIU/g (lectins). Despite potential effects on nutrient bioavailability, antinutrients have also been associated with protective health benefits. Conclusion: The results demonstrate that roasted pork consumed in Calabar contains approximately twice as much unsaturated fatty acids as saturated fatty acids, suggesting a relatively favorable fatty acid profile. The meat provides essential amino acids, micronutrients, and bioactive compounds that support its inclusion in a balanced diet. However, portion control remains important to ensure saturated fatty acid intake stays within recommended limits