Year: 2024
Type: article
Abstract: The quality of "ewedu" soups produced using chemical additives and milling before cooking was investigated. Four samples were produced as follows: “Ewedu” leaves + 1g Baking Soda using “Ijabe” (ELwBSuI); “Ewedu” leaves + 1g Potash using “Ijabe” (ELwPuI) and “Ewedu” leaves using blender (ELuB while “Ewedu” leaves using “Ijabe” (ELCuI) serves as the control. Proximate, mineral and Vitamin C compositions of the samples were evaluated using Standard methods. The results showed that there was no significant difference in the moisture, fibre and ash contents of the samples. A high moisture content range (82.56 - 82.65%) was recorded and this might be responsible for the low values of other proximate components of the samples. Potassium was the most abundant in all the mineral elements assessed (218.05 - 234.98mg (100g) and closely followed by calcium, sodium and magnesium in that order. ELwBSuI and ELwPuI showed a significantly higher sodium contents (13.47 and 12.08mg/100g) than ELCuI (10.37 mg /100g) and ELuB (10.30mg/100g). There was no significant difference in the Vitamin C contents of the groups and the values ranged from 63.07 - 63.73mg/100g. This study shows that milling before cooking can be adopted as a means of cooking ewedu soups as against the use of “ijabe”baking soda and potash.
Authors: Babatunde-Ikare OV, Adebayo MT, Aje OT, Ajagunna AO
Institution: Rufus Giwa Polytechnic
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4403109880