Nutrient and sensory evaluation of traditional soups consumed in Igbere community in Bende local government area, Abia State, Nigeria

摘要

This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofeose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg). The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.81mg, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.