PROMOTING ACCESS TO AFRICAN RESEARCH

Global Journal of Pure and Applied Sciences

Log in or Register to get access to full text downloads.

Remember me or Register



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<0.01) when compared to the corresponding composition (25.39 + 0.15% dry weight, 26.53 + 2.29% dry
weight, 1000.00 + 33.95mg/100DM and 1329.28 + 120.44mg/ 100DM respectively) prepared with South/West (S/W) recipe. However, carbohydrate, moisture, and K composition (25.26 + 1.04% dry weight, 74.99 + 4.43% wet weight, and 673.34 + 8.61mg/100DM respectively) of okro soup prepared with South/South (S/S) recipe were significantly
lower (P<0.05) compared to the corresponding composition (34.55 + 0.06% dry weight, 92.99 + 6.53% wet weight, and 797.81 + 5.63mg/ 100DM, respectively), prepared with South/West (S/W) recipe . Also, the crude protein, fibre, caloric value and Na composition (21.76 + 1.29% dry weight, 3.96 + 0.26% dry weight, 548.37 + 8.96% dry weight and 3147.05 + 298.81mg/100DM respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly higher (P<0.01) when compared to the compositions (19.89 + 0.13% dry weight, 3.15 + 0.12% dry weight, 540.82 + 4.81% dry weight and 1411.33 + 34.22mg/100DM respectively) prepared with South/West (S/W) recipe. The carbohydrate, Mg, P, and Ca compositions (24.95 + 0.08% dry weight, 192.55 + 17.94, 448.92 + 16.41, and 1109.59 + 10.80mg/100DM, respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly lower (P<0.01) when compared to the corresponding composition (32.38 + 1.62% dry weight, 311.47 + 12.25, 470.69 + 11.23, and 1956.70 + 10.80mg/100DM) prepared with South/West (S/W) recipe. From the result of this study, it is
observed that S/S traditional recipe for the cooking of okro and ogbono soups yielded a more nutritious preparations than the S/W traditional recipe. On the basis of this, S/S traditional recipe may be highly recommended for the cooking of the two soups.



http://dx.doi.org/10.4314/gjpas.v15i2.45383
AJOL African Journals Online