Nutrients and Organoleptic Properties of Soup and Stew made from Glossocalyx brevipes (Benth)

Proximate composition, nutrient composition and sensory evaluation of soup
and stew made from Glossocalyx brevipes (Benth) were investigated. The
proximate analysis showed that the moisture contents of the soup and stew
ranged from 6.25 – 7.52%, protein 18.03 – 21.65%, fat 13.04 – 19.23%, crude fibre
6.12 – 7.58%, ash 6.10 – 6.89%, and carbohydrate 38.32 – 80.80% on wet weight
basis. The result for the minerals and vitamin determination showed that the
calcium content of the soup and stew samples ranged from (3.57 –
4.20mg/100g, iron (1.01 – 91.80mg/100g), magnesium (0.61 – 1.28mg/100g),
sodium (0.30 – 0.33mg/100g), potassium (1.25 – 1.73mg/100g), manganese
(1.01 – 92.13mg/100g), zinc (58.87 – 68.15mg/100g), copper(31.36 –
36.28mg/100g), pro -vitamin A (0.51 – 1.06mg/100g), niacin (0.38 –
0.49mg/100g), riboflavin (0.20 – 0.95mg/100g), pyridoxine (0.43 –
0.50mg/100g), cyanocobalamine (0.37 – 1.36mg/100g), vitamin E (2.82 –
3.30mg/100g) and vitamin C (2.91 – 3.53mg/100g).The results of the sensory
evaluation indicated that G. brevipes stew leaf had the highest sensory attributes
when compared to other products. In conclusion, the soup and stew made from
G. brevipes leaf and bark contains nutrients, vitamin and mineral elements that
are of high nutritional value. However, focusing our attention on underutilized
vegetables is an effective way to help maintain a diverse and healthy diet and
to combat micronutrient deficiencies and other dietary deficiencies particularly
among the rural poor and the more vulnerable social groups.