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Proximate And Mineral Composition Of Two Soups As Prepared In The South-West And South-South Regions Of Nigeria
OO Lawal, IB Umoh, MI Akpanabiatu, IO Williams, MA Agiang
Abstract
The proximate and mineral composition of okro and ogbono soups prepared with two different Nigeria traditional (South/West, i.e. Yoruba, and South/South, i.e. Efik/Ibibio) recipes was assessed in this study. The crude protein, fat, Ca and Na nutrient composition (30.53 + 0.15% dry weight, 32.58 + 1.32% dry weight, 1132.42 + 9.26mg/100DM and 1803.95 + 130.47mg/100DM respectively), of okro soup prepared with South/South (S/S) recipe were significantly higher (P
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Global Journal of Pure and Applied Sciences. ISSN: 1118-0579