Comparative Studies on Soup Balls Produced from Soybean (<i>Glycine max</i>), Melon (<i>Citrullus lanatus</i>) and Bambara Groundnut (<i>Voandzeia subterranea</i>)

Abstract

A comparative study of soup balls produced from soybean, melon and Bambara groundnut and their blends as undertaken. The samples were coded A, B, C, D and E depicting 100% melon soup balls, 100% soybean soup balls, 100% Bambara groundnut soup balls, 50:50 melon-soybean soup balls and 50:50 melon-Bambara groundnut soup balls respectively. Chemical analysis, sensory evaluation and microbial analysis were carried out on the samples. Protein, ash, carbohydrate, fat, crude fibre and moisture content differed significantly (P<0.05) between samples. Samples A, B and D recorded higher protein and ash contents than Samples C and E. Sample C had the highest moisture and carbohydrate content of 8.18% and 64.25% respectively. Samples B and C had higher crude fibre contents than A, D and E. Also, all the samples recorded low fat contents. Microbiological examination of the samples showed that the total viable count and fungal counts of the samples were within acceptable limits even after three months of storage. Indicator organisms such as Eschericha coli were not detected in all the samples. Melon and soybeans were preferable
to Bambara groundnut for the production of soup balls.