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

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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

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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), 2024. Published by Science Publishing Group

Keywords

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

References

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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

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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

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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

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@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}
}

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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  -

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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

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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

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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

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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  -

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