Nutritional and sensory evaluation of indigenous soups produced from local spices

AMODU SO * OMOTOYE AC and OLATUNJI CA

Department of Hospitality Management Technology, Rufus Giwa Polytechnic, Owo, Ondo state, Nigeria.
 
Research Article
International Journal of Science and Research Archive, 2024, 12(02), 2591–2596.
Article DOI: 10.30574/ijsra.2024.12.2.1285
Publication history: 
Received on 04 June 2024; revised on 18 July 2024; accepted on 21 July 2024
 
Abstract: 
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.
 
Keywords: 
Nutrition; Sensory; Spices; Soups; Proximate; Minerals; Tradition
 
Full text article in PDF: 
 
Copyright information: 

Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0