Nutrient Value Of Achara-Ukazi Soup Majorly Consumed Among Families In Isialangwa South Local Government Area, Abia State.:- Atulaegwu, Queen K

ABSRACT

 Nigeria is a diverse society with various cultural groups that each have their own traditional soups. These soups are commonly eaten with dietary staples like cassava, yam. cocoyam. sweet potatoes, plantain, and maize (Olayemi, 2013). These soups are a vital aspect of many cultures' diets and provide essential nutrients, vitamins, minerals, herbs, and seasonings. They also have significant cultural and medicinal importance. However, there is limited knowledge about the nutrient value of indigenous soups in the Isialangwa south local government area ofAbia State, which leads to their neglect in meal planning. To address this issue, an experimental study was conducted to determine the nutrient value ofthe Achara-Ukazi soup. The study consisted offour steps: determining the proximate composition, mineral and vitamin composition, anti-nutrient composition, and sensory properties. The results showed that Achara-Ukazi soup is a nutritious food that can contribute to a healthy diet. The soup is made from Achara and ukazi leaves, which are rich in vitamins and minerals, such as Vitamin A, C, and K, calcium, iron, and potassium. Additionally, the soup is high in protein, and the minerals present in Ukazi leaves are also beneficial for maintaining healthy bones and preventing anemia.