Proximate and Amino Acid Compositions of Commonly Consumed Native Soups among Nupe People of Niger State, Nigeria

Abstract

Background: Soups usually accompany major Nigerian staple foods (swallow) and it is very essential to Nigerian food recipes.
Objective: This study aims at evaluating the proximate and amino acid compositions of commonly consumed native soups among Nupe people of Niger state, Nigeria.
Methods: A cross sectional survey was conducted to document the commonly consumed native soups among Nupe people residing in Bida and Lavun Local Government Areas of Niger state using stratified sampling method. The ingredients for the recipes of six (6)  commonly consumed soups were standardized in the laboratory, prepared and evaluated for some nutrient contents using standard  procedures for proximate and amino acids analyses.
Results: The result shows that ash content of the soups ranged from 1.90±0.37 to 3.46±0.61 g/100g, crude fat content was from  8.17±0.28 to 16.49±1.95 g/100g, and the protein contents was between 4.43±0.59 to 7.81±1.23 g/100g. The carbohydrate ranged from 1.5±0.80 – 15.30±2.58 g/100g and the estimated energy value for the soups was between 109.35±2.21 – 188.97±14.74 kcal. Level of leucine ranged from 6.05±0.19 – 8.01±0.09 g/100g, lysine (3.44±0.06 – 7.05±0.06 g/100g), isoleucine (3.60±0.08 – 4.37±0.04 g/100g), and threonine ranged from 3.03±0.11 to 3.90±0.03 g/100g.
Conclusion: The consumption of these soups could help contribute to daily nutrient intake and prevent protein deficiency related diseases in the people.

Keywords: Amino Acids, Native Soup, Nutrient, Vegetable and Protein