Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria

Abduljelili Uthman; Kola Mathew Anigo; Sunday Ene-Ojo Atawodi; Amanabo Musa; Abdulrahman Abdulazeez

doi:doi:10.11648/j.ijnfs.20231201.11

| Peer-Reviewed

Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria

Abduljelili Uthman, Kola Mathew Anigo, Sunday Ene-Ojo Atawodi, Amanabo Musa, Abdulrahman Abdulazeez

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 1)

Received: 31 May 2022 Accepted: 29 June 2022 Published: 10 January 2023

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.

Published in	International Journal of Nutrition and Food Sciences (Volume 12, Issue 1)
DOI	10.11648/j.ijnfs.20231201.11
Page(s)	1-9
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Micronutrient, Native Soup, Standardized Foods, Vitamins and Nupe People

References

[1]	Izah S. C, Inyang I. R., Angaye T. C. N., and Okowa I. P (2017). A review of heavy metal concentration and potential health implications in beverages consumed in Nigeria. Toxics 5 (1): 1-15.
[2]	Kaefar, C. M and Millne, J. A. (2008). The role of herbs and spices in cancer prevention. Journal of Nutritional Biochemistry, 19 (6), 347 – 361.
[3]	Ertan, P., Yereli, K., Kurt, O., Balcioglu, I. C. and Onag, A. (2002). Serological levels of zinc, copper and iron element among Giadialamblia injected children in Turkey. Pediatrics International, 44: 286-288.
[4]	Falade, O. S., Sowunmi, O. R, Oladipo, A., Tubosun, A. and Adewusi, S. R. A. (2003). The level of organic acids in some Nigerian fruits and their effects on mineral availability in composite diets. Pakistan Journal of Nutrition, 2: 82-88.
[5]	Black, R. (2003). Micronutrient deficiency-an underlying cause of morbidity and mortality. Bulletin of World Health Organization, 81: 79-83.
[6]	Barminas, J. T., Charles, M. and Emmanuel, D. (1998). Mineral composition of non-conventional leafy vegetables. Plant Foods for Human Nutrition, 53: 29-36.
[7]	FAO (2013). State of Food and Agriculture, In: Sustainable Development Goals – Hidden hunger, Rome.
[8]	Kayode, O. F., Ozumba, A. U., Ojeniyi, S., Adetuyi, D. O., and Erukainure, O. L. (2010). Micronutrient content of selected indigenous soups in Nigeria. Pakistan Journal of Nutrition, Vol. 9 (10): 962 – 965.
[9]	Mepba, H. D., Eboh, L. and Banigo, D. E. B. (2007). Effects of processing treatments the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables. African Journal of Food, Agriculture, Nutrition and Development, 7: 1–18.
[10]	Hart, A. D, Azubuike, C. U, Barimalaa, I. S and Achinewhu, S C. (2005). Vegetable consumption pattern of households in selected areas of the old Rivers State in Nigeria. African Journal of Food, Agriculture, Nutrition and Development, 5, 1–19.
[11]	Fayeme, P. O. (1999). Nigerian Vegetables. Ibadan, Nigeria; Longman Educational Books. Pp. 1-7.
[12]	Thompson H. C and Kelly W. C. (1990). Vegetable Crops. 5th Eds. New Delhi: Mac GrawHill Publishing Company Ltd. 120-125.
[13]	National Food Service Management Institute (2010). Measuring success with Standardized Recipes. Available from http://www.nfsmi.org/resoucesoverview.aspx?ID=88. Retrieved: 10.09.10.
[14]	Usman, A. A. (2017). Nupe and their historical links. Publish by Niger Printing and Publishing Company. Available on www.newsline.org.ng.
[15]	AOAC (Association of official analytical chemistry) (2000). Official method of Analysis. Washington DC.
[16]	Musa, A., Ezenwa, M. I. S., Oladiran, J. A., Akanya, H. O. and Ogbadoyi, E. O (2010). Effect of soil nitrogen levels on some micronutrients, anti-nutrients and toxic substances in Corchorus olitorius grown in Minna, Nigeria. African Journal of Agricultural Resources, 5 (22): 3075-3081.
[17]	Augustin, J., Klein, B. P., Becker, D., and Venugopal, P. B. (1985). Simultaneous Analysis of B-complexes in Chromatographic assay of Vitamin, 4^thed, Methods of Vitamin Assay, John Wily & Sons, New York, p87.
[18]	AOAC. (2005). (Association of Official Analytical Chemistry) Official Methods of analysis, Washington DC.
[19]	Oguche Gladys, H. E (2012). The effect of sun and shade drying on chemical composition of Vitex doniana, Ipomoea aquatic and Cohcorus and their soups. International Journal of Nutrition and Metabolism, 4 (9): 121 – 129.
[20]	Levetin-McMahon (2008). Plant and Society: Plants as a source of food. Human Nutrition. 5^th(ed), The McGraw Hill companies, pp. 160-161.
[21]	Onyiriuka, S. O.; Nwadinigwe, C. A.; Nwaji, M. N, Akpansi, L. E. S and Okoro, U. C, (1997). Principles of organic chemistry. (1st edition); 12: 206-209.
[22]	Umar, K. J.; Hassan, L. G and Garba H. J. (2005). Proximate and mineral composition of M. miristica. Chemclass Journal 3: 81-84.
[23]	Ape D. I, Nwogu N. A, Nwafor E. C and Umoren C. N (2015). Comparative Proximate and Elemental Analysis of Four Species of Cowpea Beans Seed Coat (Vigna Ungucuilata) in Enugu State Nigeria. International Journal of Basic and Applied Science, 4 (2): 1-8.
[24]	Ene-Obong, H. N. and Carnovale (1992). A comparison of the proximate, mineral and amino acid compositions of some known and lesser-known legumes in Nigeria. Food Chemistry, 43, 169-175.
[25]	Obiakor–Okeke, P. N., Obioha., B. C., andOnyeneke, E. N. (2014). Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria. International Journal of Nutrition and Food Sciences; 3 (5): 370-379. doi: 10.11648/j.ijnfs.20140305.12.
[26]	Aremu, M. O., Olaofe, O. and Akintayo, E. T. (2006). Mineral and amino acid composition of two varieties ofBambara groundnut (Vigna subterranean) andKersting groundnut (Kershigiellageocarpa) flours. International Journal of Chemistry, 16: 57-64.
[27]	Satyanarayana, U and Chakrapani, U. (2009). Essential Biochemistry. 2^nd edition, Book and Allied (P) Ltd. Beliaghata Main Road, Kolkata, India, 210-224.
[28]	George, D. P. R (1999). New life style: Enjoy it. Editorial Safeliz, Spain, 39, 65-100.
[29]	Musa, A. and Ogbadoyi, E. O. (2012). Effect of plant leaf positions on some micronutrients, anti-nutrients and toxic substances in Telfairia occidentalis at vegetative phase. American Journal of Experimental Agriculture, 2 (2): 219-232.
[30]	Sanusi, R. A. and Adebiyi, E. A. (2009). Beta carotene content of commonly consumed foods and soups in Nigeria. Pakistan Journal of Nutrition, 8 (9): 1512-1516.
[31]	Davidson, G. I, Ene-Obong, H. N. and Chinma, C. E (2017). Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihotesculenta) Mixed Dishes in South-east Nigeria. Journal of Food Quality, 1: 1-15, doi.org.10.1155/2017/6390592.
[32]	Sundarambal M., Muthusamy P., Radha R., and Jeral Suresh A. (2015). A Review on Adansonia digitata Linn. Journal of Pharmacognosy and Phytochemistry, 4 (4): 12–16. www.phytojournal.com.
[33]	Guyton, C and Hall, J. E (2006). Textbook of Medical Physiology. Elseveir publisher, Philadelphia, India; 11: 113-115.
[34]	Button, K. C (2004). Prescription for nutritional healing. Penguin Putnam, 4 (5): 478-479.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abduljelili Uthman, Kola Mathew Anigo, Sunday Ene-Ojo Atawodi, Amanabo Musa, Abdulrahman Abdulazeez. (2023). Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. International Journal of Nutrition and Food Sciences, 12(1), 1-9. https://doi.org/10.11648/j.ijnfs.20231201.11

Copy | Download

ACS Style

Abduljelili Uthman; Kola Mathew Anigo; Sunday Ene-Ojo Atawodi; Amanabo Musa; Abdulrahman Abdulazeez. Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. Int. J. Nutr. Food Sci. 2023, 12(1), 1-9. doi: 10.11648/j.ijnfs.20231201.11

Copy | Download

AMA Style

Abduljelili Uthman, Kola Mathew Anigo, Sunday Ene-Ojo Atawodi, Amanabo Musa, Abdulrahman Abdulazeez. Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. Int J Nutr Food Sci. 2023;12(1):1-9. doi: 10.11648/j.ijnfs.20231201.11

Copy | Download

@article{10.11648/j.ijnfs.20231201.11,
  author = {Abduljelili Uthman and Kola Mathew Anigo and Sunday Ene-Ojo Atawodi and Amanabo Musa and Abdulrahman Abdulazeez},
  title = {Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.ijnfs.20231201.11},
  url = {https://doi.org/10.11648/j.ijnfs.20231201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231201.11},
  abstract = {Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria
AU  - Abduljelili Uthman
AU  - Kola Mathew Anigo
AU  - Sunday Ene-Ojo Atawodi
AU  - Amanabo Musa
AU  - Abdulrahman Abdulazeez
Y1  - 2023/01/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231201.11
DO  - 10.11648/j.ijnfs.20231201.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231201.11
AB  - Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.
VL  - 12
IS  - 1
ER  -

Copy | Download

Author Information

Abduljelili Uthman

Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria
Kola Mathew Anigo

Department of Biochemistry, University of Abuja, Abuja, Nigeria
Sunday Ene-Ojo Atawodi

Department of Biochemistry, Federal University, Lokoja, Nigeria
Amanabo Musa

Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria
Abdulrahman Abdulazeez

Department of Chemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abduljelili Uthman, Kola Mathew Anigo, Sunday Ene-Ojo Atawodi, Amanabo Musa, Abdulrahman Abdulazeez. (2023). Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. International Journal of Nutrition and Food Sciences, 12(1), 1-9. https://doi.org/10.11648/j.ijnfs.20231201.11

Copy | Download

ACS Style

Abduljelili Uthman; Kola Mathew Anigo; Sunday Ene-Ojo Atawodi; Amanabo Musa; Abdulrahman Abdulazeez. Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. Int. J. Nutr. Food Sci. 2023, 12(1), 1-9. doi: 10.11648/j.ijnfs.20231201.11

Copy | Download

AMA Style

Abduljelili Uthman, Kola Mathew Anigo, Sunday Ene-Ojo Atawodi, Amanabo Musa, Abdulrahman Abdulazeez. Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria. Int J Nutr Food Sci. 2023;12(1):1-9. doi: 10.11648/j.ijnfs.20231201.11

Copy | Download

@article{10.11648/j.ijnfs.20231201.11,
  author = {Abduljelili Uthman and Kola Mathew Anigo and Sunday Ene-Ojo Atawodi and Amanabo Musa and Abdulrahman Abdulazeez},
  title = {Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.ijnfs.20231201.11},
  url = {https://doi.org/10.11648/j.ijnfs.20231201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231201.11},
  abstract = {Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria
AU  - Abduljelili Uthman
AU  - Kola Mathew Anigo
AU  - Sunday Ene-Ojo Atawodi
AU  - Amanabo Musa
AU  - Abdulrahman Abdulazeez
Y1  - 2023/01/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231201.11
DO  - 10.11648/j.ijnfs.20231201.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231201.11
AB  - Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.
VL  - 12
IS  - 1
ER  -

Copy | Download