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Proximate And Mineral Composition Of Two Soups As Prepared In The South-West And South-South Regions Of Nigeria
Abstract
The proximate and mineral composition of okro and ogbono soups prepared with two different Nigeria traditional (South/West, i.e. Yoruba, and South/South, i.e. Efik/Ibibio) recipes was assessed in this study. The crude protein, fat, Ca and Na nutrient composition (30.53 + 0.15% dry weight, 32.58 + 1.32% dry weight, 1132.42 + 9.26mg/100DM and 1803.95 + 130.47mg/100DM respectively), of okro soup prepared with South/South (S/S) recipe were significantly higher (P<0.01) when compared to the corresponding composition (25.39 + 0.15% dry weight, 26.53 + 2.29% dry
weight, 1000.00 + 33.95mg/100DM and 1329.28 + 120.44mg/ 100DM respectively) prepared with South/West (S/W) recipe. However, carbohydrate, moisture, and K composition (25.26 + 1.04% dry weight, 74.99 + 4.43% wet weight, and 673.34 + 8.61mg/100DM respectively) of okro soup prepared with South/South (S/S) recipe were significantly
lower (P<0.05) compared to the corresponding composition (34.55 + 0.06% dry weight, 92.99 + 6.53% wet weight, and 797.81 + 5.63mg/ 100DM, respectively), prepared with South/West (S/W) recipe . Also, the crude protein, fibre, caloric value and Na composition (21.76 + 1.29% dry weight, 3.96 + 0.26% dry weight, 548.37 + 8.96% dry weight and 3147.05 + 298.81mg/100DM respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly higher (P<0.01) when compared to the compositions (19.89 + 0.13% dry weight, 3.15 + 0.12% dry weight, 540.82 + 4.81% dry weight and 1411.33 + 34.22mg/100DM respectively) prepared with South/West (S/W) recipe. The carbohydrate, Mg, P, and Ca compositions (24.95 + 0.08% dry weight, 192.55 + 17.94, 448.92 + 16.41, and 1109.59 + 10.80mg/100DM, respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly lower (P<0.01) when compared to the corresponding composition (32.38 + 1.62% dry weight, 311.47 + 12.25, 470.69 + 11.23, and 1956.70 + 10.80mg/100DM) prepared with South/West (S/W) recipe. From the result of this study, it is
observed that S/S traditional recipe for the cooking of okro and ogbono soups yielded a more nutritious preparations than the S/W traditional recipe. On the basis of this, S/S traditional recipe may be highly recommended for the cooking of the two soups.
weight, 1000.00 + 33.95mg/100DM and 1329.28 + 120.44mg/ 100DM respectively) prepared with South/West (S/W) recipe. However, carbohydrate, moisture, and K composition (25.26 + 1.04% dry weight, 74.99 + 4.43% wet weight, and 673.34 + 8.61mg/100DM respectively) of okro soup prepared with South/South (S/S) recipe were significantly
lower (P<0.05) compared to the corresponding composition (34.55 + 0.06% dry weight, 92.99 + 6.53% wet weight, and 797.81 + 5.63mg/ 100DM, respectively), prepared with South/West (S/W) recipe . Also, the crude protein, fibre, caloric value and Na composition (21.76 + 1.29% dry weight, 3.96 + 0.26% dry weight, 548.37 + 8.96% dry weight and 3147.05 + 298.81mg/100DM respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly higher (P<0.01) when compared to the compositions (19.89 + 0.13% dry weight, 3.15 + 0.12% dry weight, 540.82 + 4.81% dry weight and 1411.33 + 34.22mg/100DM respectively) prepared with South/West (S/W) recipe. The carbohydrate, Mg, P, and Ca compositions (24.95 + 0.08% dry weight, 192.55 + 17.94, 448.92 + 16.41, and 1109.59 + 10.80mg/100DM, respectively) of ogbono soup prepared with South/South (S/S) recipe were significantly lower (P<0.01) when compared to the corresponding composition (32.38 + 1.62% dry weight, 311.47 + 12.25, 470.69 + 11.23, and 1956.70 + 10.80mg/100DM) prepared with South/West (S/W) recipe. From the result of this study, it is
observed that S/S traditional recipe for the cooking of okro and ogbono soups yielded a more nutritious preparations than the S/W traditional recipe. On the basis of this, S/S traditional recipe may be highly recommended for the cooking of the two soups.
