A COMPARAIVE STUDY OF THE NUTRIENT COMPOSITION OF SOME COMMON NIGERIAN SOUPS

Abstract

ABSTRACT: Ten common types of Nigerian soup combinations were collected and analyzed both within urban and rural areas. They were analyzed for their nutrient contents and evaluated for their contributions to the daily nutrient requirements. Soups are consumed about twice a day with an average consumption of approximately 150 gms per person. The percentage contribution to the daily requirement ranges from 24.9- 41% calories, 14.4- 28.7% protein, 39- 94.7% fat. The mineral contribution ranges from 5.6- 21.5% calcium, 9.4- 48.8% phosphorus, 30- 119.6% iron and 3.9 - 21.6% zinc. The vitamin contribution ranges from 1 -7.7% riboflavin and 3.7 -7.6% ascorbic acid. It was also found that variations in the recipe, the preparatory procedure and the length of cooking period have direct effect on the ultimate value of the nutrient quality.