Proximate analysis and sensory evaluation of two indigenous soup consumed in Owo local government, Ondo state
Department of Hospitality Management Technology Rufus Giwa Polytechnic, Owo, Ondo state, Nigeria.
Research Article
World Journal of Advanced Research and Reviews, 2024, 23(02), 2214–2219
Publication history:
Received on 09June 2024; revised on 18 July 2024; accepted on 20 July 2024
Abstract:
This study has provided insights into proximate analysis and sensory evaluation of two indigenous soups consumed in Owo Local Government, Ondo State. The Spices are naturally cooked and are safer and healthier for adults than the foreign Soups which are often preserved with chemicals. These spices on soups were subjected to laboratory analysis for their proximate contents using standard methods. The result revealed that obe korowu had a moisture content of 63.15% while obe erinaje had a moisture content of 64.02%, it further revealed that obe korowu had an ash content of 2.8%, fat of 9.25%, fiber content of 2.05%, protein content of 12.64%. The carbohydrate content of 10.12% while obe aje had 3.41%, 8.57%, 1.96%, 13.12%, and 8.93% for ash content, fat, fiber content, protein content, and carbohydrate content respectively. The result further revealed that obe korowu scored 4.20, 4.30, 3.35, and 4.56 while obe erinaje scored 3.40, 3.20, 3.40, and 3.94 by the panelists in terms of their taste, aroma, texture, and overall acceptability respectively. 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:
Traditional soups; Proximate analysis; Mineral composition; Chemical methods; Sensory evaluation
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