ABSTRACT

This study identified and evaluated the nutrient composition of the most popularly consumed soups in Igbere community, Abia State. Ugu/okro, achara, ole ose uha were the four soups consumed and evaluated. 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 3 1 .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, ugu/okro and uha soups respectively, and is a good source of mineral. The moisture contents of the four soups were moderately high. They ranged from 52.49 to 57.88%. The fat content of ofe ose (11.25%) was significantly higher (P<0.05) than the other soups (9.77%, 8.20% and 10.74%) achara, ugu/okro and uha 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 1 0.77%), ofe ose, ugu/okro and uha soups respectively. The vitamin A content of uha soup (3.91p.g) was significantly higher (P<0.05) than others, achara, ofe ose and ugu/okro (3.82µg, 3.55µg and 3.2µg respectively). The vitamin C content of ugu/okro soup (25.73mg) was significantly (P<0.05) higher than others, ofe ose, achara, and uha soups (24.70mg, 21.66mg and 20.67mg respectively). The zinc content of achara soup (3.44mg) was significantly (P<0.05) lower than the other soups, (5.40mg, 5.21 mg and 4.32mg), ofe ose, uha and ugu/okro soups respectively. The iron content of ofe ose (7.20mg) was significantly higher (P<0.05) than others, ugu/okro, achara, and uha soups (6.47mg, 6.22mg and 5.47mg respectively). The copper content of ofe ose (1.85mg) was significantly higher (P<0.05) than other soups, (1.44mg, 1.34mg, an 1.31 mg) achara, ugu/okro, and uha Soups respectively. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.