Abstract
The general objective of this study was to investigate the nutrient content of
soups prepared with water-leaf and fluted pumpkin leaves processed by two
methods. Specifically, the study determined: proximate content of the two
soups prepared with vegetables processed by two methods (squeezed and
unsqueezed); nutrients contents of the two soups. This was done by the
preparation of edikang-ikong (vegetable) soup meal using squeeze-washing
method. Fluted pumpkin (Teltaria ocidentalis) and water leaf (Talinum
triangulare), used were bought from watt market in Calabar. It was an
experimental study. Two treatments unsqueezed and squeeze-washed were
employed. Analysis of the nutrient content of the two treatments was done
using AOAC, 2005. The findings revealed that there was significant
difference in the proximate content of the soup meals. The moisture contents
of the squeezed-washed soup meals reduced (UNSVS 18.02 vs 11.11%) and
increased fat (36.49 vs 51.93%) and carbohydrate (nfe) (1.93 vs 7.97%).
Nitrogen content was reduced (91.27 vs 85.91mg). Most of the mineral
contents were reduced after squeeze-washing. The same trend was also
observed in vitamin content of the soup meals. Squeeze-washing of the
vegetables caused significant reduction in the nutrient contents of the soup
meals. Recommendations: shade drying should be used as a processing
method and vegetables should be produced using organic fertilizer rather
than in-organic fertilizer.