Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria

Obiakor–Okeke; P. N.; Obioha; B. C.; Onyeneke; E. N.

doi:doi:10.11648/j.ijnfs.20140305.12

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Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria

Obiakor–Okeke, P. N., Obioha, B. C., Onyeneke, E. N.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 30 July 2014 Accepted: 7 August 2014 Published: 20 August 2014

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Abstract

This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.12
Page(s)	370-379
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Nutrient, Sensory Evaluation, Traditional Soups, Igbere Community

References

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[2]	World Health Organization, World Food Programme & United Nations Children’s Fund (2007). Joint statement by the World Health Organization, the World Food Programme and the United Nations Children’s Fund: Preventing and controlling micronutrient deficiencies in populations affected by an emergency Multiple vitamin and mineral supplements for pregnant and lactating women, and for children aged 6 to 59 months. Geneva, World Health Organization, 2007.
[3]	The World Health Report (2001). Reducing risks, promoting healthy life. Geneva, World Health Organization, 2001.
[4]	UNICEF/UNU/WHO (1999). Composition of a multi-Micronutrient supplement to be used in pilot programmes among pregnant women in developing countries. Report of a Workshop. New York, UNICEF, 1999.
[5]	UNICEF Nigeria, (2006).Information sheet on nutrition. UNICEF Nigeria
[6]	FAO/WHO. Vitamin and mineral requirements in human nutrition, 2nd ed. Geneva, World Health Organization, 2005.
[7]	Latham, M.C. (1997). Human nutrition in the developing world. FAO Food and Nutrition Series No. 29
[8]	Association of Official Analytical Chemists (AOAC) (1995). Official methods of analysis 15th ed. Washington DC, U.S.A.
[9]	James C.S. (1995). Analytical Chemistry of Foods 1 edn, Chapman and Hall New York.
[10]	Nwosu O. I. C., Nnam N. N., Ibeziako N. & Maduforo A.N. (2014) Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves. International Journal of Nutrition and Food Sciences. Vol. 3, No. 4, 2014, pp. 290-299. doi: 10.11648/j.ijnfs.20140304.19
[11]	Kirk, R. & Sawyer, R. (1998). Pearson’s composition and analysis of foods. Publ. Church Hill Livingstone, Edinbburgh.
[12]	Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated Food Science and Technology, for the Tropics. Macmillan Publishing Ltd. London p.386.
[13]	Onuh, O. M. & Igwemma, A. A. (2007); Applied Statistical Techniques for Business and Basic Sciences. Second Edition. Skillmark Media Ltd., Owerri. Pp. 261 – 301.
[14]	Ene- Obong, H.N. & Carnovale (1992) A comparison of the proximate, mineral and amino acid composition of some known and lesser-known legumes in Nigeria. Food Chemistry, 43, 169-175.
[15]	Habiba, O., Ejoh, R., Ndjouenkeu, R. & Tanya A. (2005). Nutrition Content of Complementary foods based on processed and fermented sorghum, groundnuts, spinach, and mango. Food and Nutrition Bulletin, 26, (4), 385-392(8).
[16]	Oguntona, T.(1998). Green leafy vegetable. In O.U. Eka (eds), Nutritional Quality of Plant Foods (pp. 120-133). Benin City: Post-Harvest Research publications
[17]	Ejoh, A., Tchouanguep, M. & Fokou, E. (1996). Nutritional composition of the leaves and flowers of Colocosia esculenta and the fruits of Solanum melongena. Plant food for human nutrition, 49: 107-112.
[18]	John Purseglove: A Pioneer of Rural Development. By E. Clayton. Ashford, Kent: Wye College Press (1993), ISBN 0-86266-061-0.

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Obiakor–Okeke, P. N., Obioha, B. C., Onyeneke, et al. (2014). Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. International Journal of Nutrition and Food Sciences, 3(5), 370-379. https://doi.org/10.11648/j.ijnfs.20140305.12

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ACS Style

Obiakor–Okeke; P. N.; Obioha; B. C.; Onyeneke, et al. Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. Int. J. Nutr. Food Sci. 2014, 3(5), 370-379. doi: 10.11648/j.ijnfs.20140305.12

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AMA Style

Obiakor–Okeke, P. N., Obioha, B. C., Onyeneke, et al. Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. Int J Nutr Food Sci. 2014;3(5):370-379. doi: 10.11648/j.ijnfs.20140305.12

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@article{10.11648/j.ijnfs.20140305.12,
  author = {Obiakor–Okeke and P. N. and Obioha and B. C. and Onyeneke and E. N.},
  title = {Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {370-379},
  doi = {10.11648/j.ijnfs.20140305.12},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.12},
  abstract = {This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.},
 year = {2014}
}

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TY  - JOUR
T1  - Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
AU  - Obiakor–Okeke
AU  - P. N.
AU  - Obioha
AU  - B. C.
AU  - Onyeneke
AU  - E. N.
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.12
DO  - 10.11648/j.ijnfs.20140305.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 370
EP  - 379
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.12
AB  - This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.
VL  - 3
IS  - 5
ER  -

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Obiakor–Okeke
P. N.
Obioha
B. C.
Onyeneke
E. N.

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APA Style

Obiakor–Okeke, P. N., Obioha, B. C., Onyeneke, et al. (2014). Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. International Journal of Nutrition and Food Sciences, 3(5), 370-379. https://doi.org/10.11648/j.ijnfs.20140305.12

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ACS Style

Obiakor–Okeke; P. N.; Obioha; B. C.; Onyeneke, et al. Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. Int. J. Nutr. Food Sci. 2014, 3(5), 370-379. doi: 10.11648/j.ijnfs.20140305.12

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AMA Style

Obiakor–Okeke, P. N., Obioha, B. C., Onyeneke, et al. Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. Int J Nutr Food Sci. 2014;3(5):370-379. doi: 10.11648/j.ijnfs.20140305.12

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@article{10.11648/j.ijnfs.20140305.12,
  author = {Obiakor–Okeke and P. N. and Obioha and B. C. and Onyeneke and E. N.},
  title = {Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {370-379},
  doi = {10.11648/j.ijnfs.20140305.12},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.12},
  abstract = {This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.},
 year = {2014}
}

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TY  - JOUR
T1  - Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
AU  - Obiakor–Okeke
AU  - P. N.
AU  - Obioha
AU  - B. C.
AU  - Onyeneke
AU  - E. N.
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.12
DO  - 10.11648/j.ijnfs.20140305.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 370
EP  - 379
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.12
AB  - This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.
VL  - 3
IS  - 5
ER  -

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