What is Akanwu

Picture of Akanwu bought from a market in Eastern Nigeria ( my personal Akanwu)

What is Akanwu

Akanwu is an alkaline salt that is formed naturally in nature. From my readings I have found that it is most similar and may be the same thing as sodium sesquicarbonate. Sodium Sesquicarbonate is commonly known as trona and has been used and mined for hundreds of years for several different purposes. Synthetic Sodium Sesquicarbonate can also be manufactured by combining sodium carbonate and sodium bicarbonate (baking soda) together. Potash or Potassium Carbonate is also an alkaline salt that chemically acts the same as Sodium Sesquicarbonate, which is why many claim that Akanwu is Potash. Potash originates from wood ash, and akanwu from a rock so more than likely they are not the same.  Another similar compound is Potassium Sesquicarbonate. Unfortunately it is quite hard to say precisely what Akanwu is as little research can be found on much of African "products", and generalizations are typically made rather than serious research. 

What is know is that all these compounds are alkaline salts, which are typically used to neutralize mixtures. Alkaline salts such as those listed, interestingly, are not typically used in food around the world. But instead have been used in the making of cosmetics, detergents, and even glass production. One similar substance that has been used similarly to Akanwu is Magadi, also called Magadi soda or Magadi trona. This substance is used in east and central africa to help tenderize foods and shorten cook time similarly to the use of Akanwu. Interestingly, there are numerous studies on the negatives of use of Magadi. 

Is Akanwu safe to Consume?

Research has shown Magadi when used in food, decrease the protein content as well as the mineral content of the food. Minerals lost particularly include iron and zinc. Some forms of Magadi are high in fluoride which have been linked to dental fluorosis, though I doubt Akanwu also has high fluoride levels. Studies specifically done on sodium sesquiscarbonate added to chicken feed showed this compound to be toxic leading to kidney impairment. And studies specifically done on akanwu  added to ukwa and beans show that it also decrease protein content of both food items.

The Food and Drug Administration (FDA) has reviewed the safety of Sodium Carbonate, Sodium Sesquicarbonate and Sodium Bicarbonate and determined that these ingredients were Generally Recognized As Safe (GRAS) for direct addition to food. This really means they have found slight negative effects that are probably negligible, but really they don't know.

Conclusion

Take home message: As there is no way in determining what specifically akanwu is unless research is done to do so, with the research out there on similar compounds and the typical use of alkaline salts around the world one can infer that use of Akanwu in foods may not be particularly healthy. But without further research there is no way to substantiate the health effects of Akanwu. I would suggest one use akanwu sparingly if it must be used at all. We as Nigerians know that Akanwu in excess gives a runny stomach, so this alone tells you it is not fully digestible or alters the digestibility of food it is added to.

In short, use Akanwu sparingly!

After consulting with my mother, I was informed that akanwu is also used for stomach ache, and also ash from part of the palm nut or fruit is used similarly as akanwu in eastern nigeria. My mother also believes akanwu is predominantly potassium, though I found more cited as sodium.....

Good news for those of us in the diaspora, Akanwu is now available for purchase on amazon.
CLICK HERE to buy.



References

1. Nielsen J, Dahi E: Fluoride exposure of East African consumers using alkaline salt deposits known as magadi (trona) as a food preparation aid. Food Additives and; Contaminants 2002, 19:8, 709-714

2. Olapade A, Umeonuorah U: Mineral, vitamin and antinutritional content of african breadfruit (treculia africana) Seeds Processed with Alum and Trona. IOSR Journal of Environmental Science, Toxicology and Food Technology 2006, 5: 71-78

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