Evaluation of proximate composition and anti-nutrient content of groundnut soup delicacy prepared with processed ficus glumosa leaves

Abstract

Assessment of the proximate composition and anti-nutrient composition of groundnut soup delicacy prepared with Ficus glumosa leaves was carried out in this study.  Proximate and anti-nutrient composition of all the soups namely groundnut soup made without Ficus glumosa (GS), groundnut soup made with unblanched F. glumosa (GSUB), groundnut soup with blanched F. glumosa (GSBF), with blanched and dried F. glumosa (GSBD) were evaluated using standard methods of the Association of Official Analytical Chemists (AOAC) and other standard assay techniques.  The results of the proximate analysis showed a high crude protein and crude fat contents (19.87 to 31.77 and 21.11 to 29.10  in percentage dry weight) respectively, in all the soup samples. GS had the highest protein content (31.77%).  The crude protein in all the soups were significantly (p<0.001) higher than GS. Also, crude protein in GSBD and GSBF had significantly (p<0.001) higher value compared to GSUB.  The crude fat of GSUB was significantly (p<0.05) higher than GS. The GSBD was also significantly higher (p<0.05) than GSUB. The soups had moderate carbohydrate (2.43 to 9.46%) and crude fibre content (0.23 to 5.37%). Ash content obtained was significantly (p<0.001) high in the F. glumosa containing soups and GS. Assessment of oxalate, phytate and tannin showed that cooking reduced the quantity of anti-nutrients in the soups.