Transcript TOPIC

Mbah, B.O., Eme, P.E. and Nwasike E. C.
Department of Home Science, Nutrition and
Dietetics, University of Nigeria, Nsukka
INTRODUCTION
 There is growing interest in the role of the
micronutrients in optimizing health and
prevention or treatment of disease (Field, 2002).
This stems partly from the increase in knowledge
and understanding of the biochemical functions of
these nutrients (Shenkin, 2006).
 Micronutrients have been reported to play an
important role in mounting immune response and
deficiency of single nutrients alone, or in
combination with other nutrients, substantially
increase the risk of having a poor immune
response to infection (Walker, 2000; Black, 2001).
INTRODUCTION CONT’D
 Soup is primarily liquid food generally served warm
(but may be hot, cool or cold) that is made by
combining ingredients such as vegetable with stock
juice water or another liquid (Goltz, 2008).
 The word ‘soup’ comes from French ‘soupe’ (soup
broth) which comes through vulgar Latin ‘suppa’
(bread soaked in broth) from Germanic source from
which also comes the word “sop” a piece of bread used
to soak up soup or a thick stew (en.Wikipedia
org/wiki/soup).
 In Edo State, soups are influenced by their socio-
cultural practices and types of crops commonly
available in their environment.
INTRODUCTION CONT’D
 The traditional Benin City soup was usually based on
the resources that the Benin people were able to gather
from their environment such as fish, vegetables etc.
 Information
on
nutrient and
phytochemical
composition of most of their indigenous dishes,
particularly their soups is not yet documented. Such
information will be used in making nutritional
guideline and nutrition education to the people for
healthier living
MATERIALS AND METHODS
Study design:
 The study employed experimental design.
Focus group discussion:
 Focus group discussion was conducted using eight adult
women selected purposefully from each of the two
communities (Isihor and Enya communities) of Benin City
Edo State, Nigeria.
 Information on the different ingredients and ways of
preparing the soups was gotten from focus group
participants.
Collection of Raw Materials/samples
 The ingredients used for the preparation of soups were
bought from Nsukka Ogige Main Market, in Enugu State,
Nigeria.
MATERIALS AND METHODS
Ingredients and methods used in soup preparation
Owo soup
 Smoked fish, Fresh tomatoes (ground), Fresh pepper,
Crayfish (ground), Palm oil, Kan (potash), Giro (locust
beans ), Water, Maggi , Salt
 The stock was poured into a clean pot, fish and rest of
the ingredients except oil were also added into the pot
and were cooked for 15 minutes, after 15 minutes the pot
was remove from the heat and allowed to cool for 10
minutes, after which oil was gradually stired into the pot
till it was thick in consistency and golden yellow in
colour
MATERIALS AND METHODS
Banga soup
 Palm fruit, Dried red pepper, Onion, Bush meat, Beef ,
Dry fish, Locust beans, Ori oma (calabash nut), Water,
Magi, Salt
 Palm fruits were washed and poured inside a pot with
water enough to cover the palm fruits and cooked until
the pulp became soft, palm fruits were sieved to strain
the water, it was put inside a mortar and pound with
pestle until the skin of the palm fruits separates from the
nut.
 Warm water was added to it and mixed, the sauce was
sieved out and poured inside a clean pot. The fish and
meat were wash and cooked till it was tender, the meat
and fish were added to the sauce with the rest of the
ingredients and were allowed to cook for 20 minutes
before it was brought down.
MATERIALS AND METHODS
Black soup
 Bitter leaf, Uziza leaf, Fresh pepper, Onions, Crayfish,
Beef, Bush meat, Dry fish, Maggi, Locust bean,
Water, Salt.
 Bitter leaf was washed in sufficient water and drained
to remove little of the bitter taste, Uziza leaf was also
washed without squeezing it.
 Both vegetables were blended into smooth paste and
were put into a clean pot. Stock with meat, fish and
other ingredients were added to the blended
vegetable and were cooked for 20 minutes.
MATERIALS AND METHODS
Chemical Analysis
 The moisture, ash, fat, protein and crude fibre content of the
samples were determined using the method of AOAC (2005)
methods. Carbohydrate content was obtained by difference.
 The AOAC (2005) standard methods were also used to
determine iron (using phenanthroline method) and zinc
(using dithizone method). Vitamin A content of the samples
was determined using the method of Pearson (1976).
Data Analysis
 The laboratory analysis was done in triplicates. The mean and
standard deviation were calculated. Analysis of variance
(ANOVA) was done using Duncan’s new multiple range test.
Significance was accepted at P< 0.05. All these were done
using SPSS (Statistical Packaged for Social Science) version 17
RESULT
Table 1:Proximate composition of Banga soup, Black soup and Owo soup
Banga soup
Moisture
26.82±0.04c
Fat
11.56±0.08c
Fiber
5.42±0.04b
Protein
9.59±0.04b
Ash
0.59±0.76a
Carbohydrate 46.02±0.02a
Black soup
15.60±0.63a
2.52±0.02a
4.37±0.08a
9.20±0.04b
2.47±0.08b
65.84±0.02c
Owo soup
19.10±0.00c
3.07±0.11b
8.79±0.02c
7.46±0.02a
2.99±0.01b
58.59±0.02b
Mean ± standard deviation
Mean values of different alphabeths in the same row is significant p<0.05
Table 2: Micronutrient composition of the three soups, Black, Owo and Banga
soups.
Nutrients
Banga soup Black soup
Zinc
0.59±0.02a
(mg/100g)
Iron
23.08±0.15b
(mg/100g)
Vitamin
A 81.97±0.66c
(µg)
Owo soup
0.32±0.00a
0.68±0.04a
16.30±0.05c
21.13±0.5b
167.1±0.10b
29.38±0.62a
Mean ± standard deviation
Mean values of different alphabeths in the same row is significant p<0.05
Table 3: Phytochemical composition of Black, Banga and Owo soups.
Phytochem
icals
(mg/100g)
Saponin
Tannin
Flavoniod
Glycoside
Banga
soup
Black soup Owo soup
0.23±0.05a
5.34±0.82b
3.39±0.08b
0.42±0.00a
1.28±0.04b
3.93±0.11a
2.87±0.06a
0.39±0.00a
0.04±0.00a
3.97±0.09a
3.12±0.04b
0.39±0.00a
Mean ± standard deviation
Mean values of different alphabets in the same row is significant p<0.05
Discussion
 Dietary studies in developing countries have consistently
shown that multiple proximate, micronutrient and
phytochemicals deficiencies, rather than single
deficiencies are common and that low dietary intake and
poor bioavailability of micronutrients account for the
high prevalence of these multiple deficiencies
(Micronutrient Initiative, 2000).
 The moisture content of the soups was high (15.60% to
26.82%) which could be attributed to the quantity of
water and ingredients added to them during cooking.
 Banga soup had the highest percentage of fat (11.56%),
this may be due to the quantity of palm fruit used
because palm fruit contain a lot of palm oil.
Discussion Cont’d
 The fat content of Owo and Black soups (3.07% and
2.52%) were low when compared with that of Banga
soup. This indicates that Banga soup is a better source of
fat than the other soup samples.
 Ash content of Black and Owo soups was high (2.47%
and 2.99%) compared to Banga soup (0.59%). This
indicates that these soups contain more amounts of
inorganic substances necessary for body utilization than
Banga soup.
 Fiber content of the soups were high (4.37% to 8.79%)
and it could be anti-hypertensive to consumers. Fibre
has some physiological effects in the gastrointestinal
tract.
Discussion Cont’d
 Banga and Black soups had appreciable amount of protein
(9.59% and 9.20%), this was followed by Owo soup (7.46%).
These soups are usually served with starchy foo-foo meals
that are averagely low in protein. This means that a person
who takes these soups as components of main meal is
supposed to take varieties of other protein rich diets.
 The carbohydrate content of the soups were very high
ranging from (46.02% to 65.84%). Carbohydrate provides
energy to the cells in the body, particularly the brain, the
only carbohydrate-dependent organ in the body (Effiong,
2009).
 Iron plays a vital role in the body; it is a component of red
blood cells. Banga soup had the highest iron content. The
high amount of iron in this soup may be due to
combinations of assorted meat, fish and other ingredient
added to the soup.
Discussion Cont’d
 The zinc content of the soups (0.32 to 0.68mg/100g) was
generally low. Zinc is also critical to tissue growth,
wound healing, taste acuity, connective tissue growth
and maintenance, immune system function, sperm
production and prostaglandin production
 Black soup contained higher vitamin A (167.1µg/100g)
than the other soups Owo and Banga soups
(81.97µg/100g and 29.38µg/100g). This may be as a result
of vegetables used in preparation
Discussion Cont’d
 The contents of saponin (0.04 to 1.28mg/100g) as
obtained in this result showed that Black soup had the
highest saponin content. Saponins possess a
carbohydrate moiety attached to a triterpenoid or a
steroidal aglycone (Sridhar & Bhat, 2007).
 The flavonoids content was very high in the soups.
Flavonoids are a group of polyphenolic compounds
ubiquitously found in fruits and vegetables. They have
multiple biological activities, including antioxidative,
vasodilatory and anticarcinogenic (Okwu
&Omodamino, 2005)
Discussion Cont’d
 The tannin content of the soups were within the safe
level. Therefore, foods rich in tannins are considered to
be of low nutritional value. Incidences of certain cancers,
such as esophageal cancer, have been reported to be
related to consumption of tannins-rich foods. (Okwu &
Omodamino, 2005).
 Glycoside content ranged lowest among the
phytochemicals in the sample.
Conclusion
 The results of this study showed that the soups
commonly consumed in Benin City studied had a good
nutrient profile.
 Consumption of these soups regularly should be
encouraged in many households and more studies
should be done on standardization of these soups and
determination of the storage quality of the soups.
THANK YOU
FOR YOUR
ATTENTION