Evaluation of the nutrients in locally prepared soups for optimal diabetes control: Evidence from low income communities in Zaria, Nigeria

Abstract

A changing pattern towards prevention and complete remission is greatly needed in type 2 diabetes (T2D) care through lifestyle medicine especially healthy diet. The nutritionally valuable macromolecules, minerals and functional properties of benniseed (Sesamum radiatum), Melon seed (Colocynthis citrullus) and Groundnut (Arachis hypogea) soups were studied. Locally prepared soups of theses seeds' were analysed based on moisture, ash, lipid, protein, fiber, carbohydrate and minerals using AOAC standard methods. Statistical analysis employed SPSS using frequency and chi-square tools. Manganese, copper, calcium, magnesium, iron and zinc were determined using Atomic Absorption Spectrophotometer (AAS). The results on dry/weight and wet/weight basis showed that protein ranged from 7.04-9.05% versus 22.00-24.13%; moisture 8.5 to 10.6%; ash 6.90-12.33% versus 2.21-3.90%; crude fibre 1.75-2.53% versus 4.66%-7.91%; lipid 19.07%-16.77% versus 50.86%-54.18%; and carbohydrate 1.76-4.34% versus 5.34-12.92% respectively. The predominant mineral was calcium which varied between 4.060 and 8.600 mg/100 g. The samples were low in manganese and copper with moderate concentrations of magnesium, zinc and iron. The proximate analyses of the soups showed optimum abundance to support the management of diabetes mellitus (DM). When intensified with dose adherence, remission may be achieved to reduce DM complications in the environment with challenges attributable to access to health facility.