Nutritional and sensory evaluation of indigenous soups produced from local spices

This study has provided insights on the nutritional and sensory evaluation of spices in soup. The Spices are naturally cooked and are safer and healthier for adults than the foreign Soups which are often preserved with poisonous chemicals. These spices in soups were subjected to laboratory analysis for their nutritional and mineral contents using standard methods. The result revealed that the moisture content of the blends ranged from 10.15 to 3.88 (mg/100 g). ash content of the blends ranged from 14.90 to 5.31 (mg/100 g). The protein content of the blends ranged from 28.93 to 9.10 (mg/100 g). Sodium content of the products ranged from 9224.73 to 432.05 mg/100g and potassium content ranged from 111234.03 to 11321.06 mg/100g with significant differences (p<0.05) among the samples. Seasoning containing MPs moringa pepper soup has a higher (p < 0.05) fat content (41.62mg/100g) compared to seasoning made from MMr and PsO.The blend with MMrC (Moringa + Marugbo + Cottonseed) had the best sensory properties as well as taste control, texture, and general acceptability. The study concludes that traditional soups can be used as vehicles or carriers of nutritional/medicinal benefits. It is believed that the production and distribution of these spices in soups can improve the nutritional status of the dependent groups.