Nutrient Composition and Sensory Evaluation of Molded Melon (Carcubita citrullus) and Elephant Grass (Pennisetum purpureum) (Achara) Indigenous Soup (Ofe Akpuruakpu Mgbam)
Abstract
This study investigated nutrient and mineral compositions of elephant grass (Pennisetum purpureum) achara soup. All ingredients used in the soup preparation were sourced from Watt Market in Calabar, Cross River State, Nigeria. The study adopted experimentaldesign. Standard procedures were employed at all steps of the experiment. A 9-point hedonic scale was used for sensory evaluation to rate the flavor, color, appearance, texture, and general acceptability. Findings nutrient contents reveal moisture 32.10g/100g; protein 22.50 g/100g; fat 34.10g/100g; fiber 2.80 g/100g; carbohydrate 4.74 g/100g; and ash 3.40 g/100g. Mineral composition of the soup include 0.013mg/100g for potassium, calcium 21.40mg/100g, magnesium 138.30mg/100g, iron 0.82mg/100g, and phosphorus 2.84 mg/100g. It was concluded that consumption of the soup can positively impact the nutritional status of individuals. Nutrient and mineral compositionsof the soup can provide essential dietary components that can help address nutrition-related conditions. Encouraging increased consumption of this soup among communities may contribute to the reduction of malnutrition and associated health issues.