A comparative study of the nutrient composition of some common Nigerian soups

Ten common types of Nigerian soup combinations were collected and analyzed both within urban and rural areas. They were analyzed for their nutrient contents and evaluated for their contributions to daily nutrient requirements. Soups are consumed about twice a day with an average consumption of approximately 150 gms per person. The percentage contribution to daily requirement ranges from 24.9-41 per cent calories; 14.4-28.7 per cent protein; 39-94.7 per cent fat. The mineral contribution ranges from 5.6-21.5 per cent calcium; 9.4-48.8 per cent phosphorus; 30-119.6 per cent iron and 3.9-21.6 per cent zinc. The vitamin contribution ranges from 1-7.7 per cent riboflavin and 3.7-7.6 per cent ascobic acid. It was also found that variations in the recipe; the preparatory procedure and the length of cooking period have direct effect on the ultimate value of the nutrient quality