Abstract
This study investigated the sensory qualities and chemical composition of
five indigenous vegetable soups in the study area. The vegetables were
subjected to chemical analysis. The moisture, crude protein, crude fibre,
ash, calcium, phosphorus and potassium content of the vegetables were
determined. The vegetables were cooked as soups and subjected to sensory
evaluation on 9-point hedonic scale. Results revealed among that the
moisture content in shaded dried Yanrin. Bitter-leaf, igbo, moringa and
ugu were higher than that of other vegetables under similar conditions.
Ugu was significantly richer in crude protein (19.39%) and as well superior
to other in terms of crude fat content (7.14%). However, Igbo vegetable
soup was very rich in crude fibre.