scholarly journals Nutritional Evaluation of Bambara Groundnut (Vigna subterranea (L.) Verdc) From Lapai, Nigeria

2021 ◽  
Vol 4 (4) ◽  
pp. 32-39
Author(s):  
Musah M. ◽  
Azeh Y. ◽  
Mathew J.T. ◽  
Nwakife C.N. ◽  
Mohammed A.I. ◽  
...  
Keyword(s):  
Calorific Value ◽  
Amino Acid Profile ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
The Body ◽  
Crude Fibre ◽  
Foaming Capacity ◽  
Nutritional Constituents

The nutritional constituents of seeds of Bambara groundnut (Vigna subterranean) were analyzed for their nutritional compositions using standard analytical methods. Results of proximate analysis obtained were moisture content (9.20±0.12 %), ash (3.40±0.09 %), carbohydrate (21.10±0.05 %), crude fibre (4.60±0.07 %) and calorific value (185.79±0.03 kcal/100 g). Mean concentrations of mineral elements were the order: zinc (139.00±0.04 mg/100 g) > potassium (31.50±0.12 mg/100 g) > copper (30.00±0.01 mg/100 g) > phosphorus (17.40±0.11 mg/100 g) > magnesium (3.90±0.07 mg/100 g) > calcium (3.50±0.17 mg/100 g) > sodium (0.11±0.03 mg/100 g) > iron (0.10±0.01 mg/100 g). Measured values for bulk density, water absorption capacity, oil absorption capacity, foaming capacity and foaming stability were 0.85±0.07 g/cm3, 1.65±0.13 %, 0.70±0.03 %, 16.00±0.12 % and 7.50±0.22 % respectively. The amino acid profile revealed that glutamic acid had the highest value (12.56 g/100 g) while tryptophan had the lowest concentration (0.87 g/100 g). Results obtained indicate that the consumption of V. subterranean can contribute to the nutritional requirements of the body.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

MINERAL COMPOSITION AND NUTRITIVE ANALYSIS OF BULBINE ABYSSINICA A. RICH. USED IN THE TREATMENT OF INFECTIONS AND COMPLICATIONS ASSOCIATED WITH DIABETES MELLITUS IN THE EASTERN CAPE PROVINCE, SOUTH AFRICA

2018 ◽  
Vol 15 (3) ◽  
pp. 38
Author(s):  
Cromwell Mwiti Kibiti ◽  
Anthony Jide Afolayan
Keyword(s):  
Diabetes Mellitus ◽  
Good Health ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Quantitative Composition ◽  
Eastern Cape ◽  
Crude Fibre ◽  
Manganese Zinc ◽  
Medicinal Value ◽  
Tea Leaf

Background: B. abyssinica is a succulent member of the genus Bulbine (Asphodelaceae). It occurs from the Eastern Cape, through Swaziland and further north to Ethiopia. The species is used in traditional medicine to treat rheumatism, dysentery, bilharzia, cracked lips and diabetes. The tea leaf is used to treat cough, vaginal and bladder problems. Whereas B. abyssinica has ethno medicinal value, not much data concerning its phytonutrient, macro and micro element composition can be found in literature. Materials and Methods: Therefore, the present study was undertaken to determine the nutritional quantitative composition of the plant using standard procedures. Results: The proximate analysis revealed the carbohydrate, crude fibre, moisture, ash, crude protein and crude fat contents as 74.8%, 8.9%, 8.8%, 8%, 7.7% and 0.6%, respectively. The species showed high levels of oxalates and phytic acids, moderate levels of alkaloids, flavonoids, saponins and phenols, while tannins were in low levels. Vitamin A, C and E contents were 12, 12.3 and 22.1 mg/100g, respectively. Amongst the mineral elements investigated, potassium and calcium were in high levels. Magnesium, iron, sodium, aluminium and phosphorus were moderately present, while manganese, zinc and copper where in low amounts. These vitamins and mineral elements were within their recommended daily allowance in humans. Conclusion: The amount of these phytochemicals suggests the plant can serve as nutritional supplements which are vital in maintaining good health status. These findings also suggest the potential role of B. abyssinica in the treatment of infections and some chronic diseases, especially diabetes mellitus.

scholarly journals Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

2021 ◽  
Vol 10 (3) ◽  
pp. 104-112
Author(s):  
Olajumoke Adeogun ◽  
Oluwatoyin Adegoriola Tiamiyu ◽  
Adebola Atinuke Alabi ◽  
Idayat Oluwayemisi Akindele
Keyword(s):  
Proximate Composition ◽  
Proximate Analysis ◽  
The Body ◽  
Standard Laboratory ◽  
Crude Fibre ◽  
Sensory Acceptability ◽  
Laboratory Procedures ◽  
Hedonic Scale ◽  
Almost All ◽  
Different Levels

Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

scholarly journals The Proximate Composition and Anti-nutritive Content of Cnidoscolus aconitifolius Leaves

2020 ◽  
pp. 65-73
Author(s):  
H. M. Adamu ◽  
Paidayi Gabriel Bara ◽  
O. A. Ushie
Keyword(s):  
Calorific Value ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Nutritional Content ◽  
Crude Fibre ◽  
Statistical Tool ◽  
Crude Lipid ◽  
Nutritional Factors ◽  
Cnidoscolus Aconitifolius ◽  
Saponin Content

The nutritional composition, mineral content as well as anti-nutritional of Tree spinach (Cnidoscolus aconitifolius) leaves were investigated using standard methods. The results of the investigation showed the presence of moisture to be 5.64±0.30%, ash- 9.27±0.16%, crude protein- 8.43±0.34%, crude lipid- 4.43±0.16%, crude fibre- 16.73±0.20%, carbohydrate- 55.50% and calorific value- 276.04%. The Mineral elements determined were calcium- 1.48±0.12 mg/100 g, phosphorus- 0.18±0.03 mg/100 g. Compounds or substances which acts to reduce nutrients intake, intake digestion, absorption and utilization and may cause adverse effects are referred to as anti-nutrients or anti-nutritional factors. The anti-nutritive content of Cnidoscolus aconitifolius was classified into three categories; fresh leaves, blanched leaves and cooked leaves which decreased significantly. The anti-nutritional content includes; oxalate- which decreased from 62.71±0.21 mg/100 g in fresh leaves, 40.07±0.09 mg/100 g in blanched leaves and 30.04±0.05 mg/100 g in cooked leaves. Phytate- which decreased from 77.17±1.84 mg/100 g in fresh leaves, 62.02±0.16 mg/100 g in blanched leaves and 28.64±0.88 mg/100 g in cooked leaves. Hydrogen cyanide- decreased significantly from 171.22±0.44 mg/100 g in fresh leaves, 113.00±0.08 mg/100 g in blanched leaves and 0.00ab in cooked leaves. Boiling increased the saponin content to 220.30±0.47 mg/100 g in cooked leaves from 218.50±0.50 mg/100 g in fresh leaves and 218.50±0.50 mg/100 g in blanched leaves. Tannins- decreased significantly from 18.30±0.16 mg/100 g in fresh leaves to 11.62±0.15 mg/100 g in blanched leaves to 7.86±0.05 mg/100 g in cooked leaves respectively. A Statistical Package for Social Science (SPSS), version 23 was the statistical tool used for the Analysis of Variance (ANOVA). These results showed that this plant will be a good and rich source of nutrients if it is well processed to reduce its anti-nutritional content.

scholarly journals Evaluation of the Phytochemical and Nutritional Profiles of Cnidoscolus chayamansa (Mc Vaugh) Leaf Collected in Jos, North Central, Nigeria

2021 ◽  
pp. 52-58
Author(s):  
M. K. Jiyil ◽  
R. J. Kutshik ◽  
C. E. Mafuyai ◽  
V. P. Dalong ◽  
D. H. Edward ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Crude Lipid ◽  
North Central ◽  
Cnidoscolus Chayamansa ◽  
Nutritional Profiles

Background: Plants could either be ornamental, medicinal, as well as nutritional, hence there has been a high level of reliance on plants as a whole by both man and animals for survival. Aim of the Study: This study aimed to evaluate the Phytochemical contents and Nutritional Profiles of Cnidoscolus chayamansa  Leaf Collected in Jos, North Central, Nigeria. Study Duration: This study was conducted on 30th June, 2019 at the Department of Biochemistry, Faculty of Basic Medical Sciences, University of Jos, Nigeria. Methodology: The proximate and phytochemical compositions were investigated in accordance with standard procedures. Mineral concentrations were determined by using flame photometer, atomic absorption spectrophotometer, calorimetry.  Crude protein content was determined by Kjeldahl method and amino acid profile were analyzed using Technicon sequential Multi-Sample Amino Acid Analyzer (TSM). Results: The preliminary qualitative phytochemical screening revealed the presence of alkaloid, flavonoids, tanins, saponins, terpenes and steroids, balsam and phenol with the absence of cardiac glycosides, and resin. The proximate analysis showed high carbohydrate (27.48±0.02), crude fibre (25.18±0.02) and protein (18.63±0.01), moderate concentration of moisture content (12.62±0.00) and ashes content (11.68±0.01), low concentration of crude lipid (4.40±0.01). The minerals detected were calcium, magnesium, potassium, sodium, iron, manganese, cobalt, sulphur, aluminium, zinc, molybdenum, and Phosphorus. Seventeen amino acids were analysed; nine essential amino acids namely; Leucine, isoleucine, phenylalanine, trptophane, valine, threonine, arginine, methionine and histidine and Eight non-essential amino acids namely; proline, tyrosine, cysteine, alanine, glutamate, gycine, serine and aspartic. Glutamic and leucine acids were found in higher concentration as 10.14+ 0.016 and 8.99+ 0.000 respectively. Conclusion: This investigation shows that Cnidoscolus chayamansa leaf from Jos, Nigeria contains high medicinal and nutritional compositions which could be exploited for the treatment of diseases as well as nutritional supplements.

scholarly journals Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

2020 ◽  
pp. 42-52
Author(s):  
H. T. Olaleye ◽  
T. O. Oresanya ◽  
E. O. Temituro
Keyword(s):  
Sweet Potato ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Weaning Food ◽  
Crude Fibre ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition. Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends. Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p<0.05. Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed. Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

scholarly journals Phytochemical, Proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria

2013 ◽  
Vol 2 (6) ◽  
pp. 1 ◽  
Author(s):  
Igile G. O. ◽  
Iwara I. A. ◽  
Mgbeje B. I. A. ◽  
Uboh F. E. ◽  
Ebong P. E.
Keyword(s):  
Sesquiterpene Lactones ◽  
Sugar Content ◽  
Fatty Acid Content ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Nutrient Composition ◽  
Leafy Vegetable ◽  
Crude Fibre ◽  
Leaf Sample ◽  
Green Leafy Vegetable

<p>The leaf of <em>Vernonia calvaona</em> was analysed for its phytochemical, proximate, anti-nutrient, mineral elements and vitamin compositions using standard analytical procedures. Flavonoids (7.07 ± 0.43%) were the most dominant plant secondary compound, followed by steroidal saponins (4.42 ± 0.23%), phenolic compounds (3.19 ± 0.05%), and carotenoids (1.62 ± 0.11%). Alkaloids (1.26 ± 0.13%), and sesquiterpene lactones (1.64 ± 0.13%) were also present in the plant. The proximate analysis of the fresh leaf gave a carbohydrate content of 20.80± 0.67 mg/100 g, with a corresponding reducing sugar content of 8.56 ± 0.06 mg/100 g. The sample also gave a protein content of 19.80 ± 0.61 mg/100 g and fat content of 4.17 ±0.15 mg/100 g respectively. The total fatty acid content of the plant was 3.57 ± 0.52 mg/100 g. Overall the green-leafy vegetable of <em>Vernonia calvaona</em> which is usually eaten raw and fresh contains a very balanced nutrient composition and provides a total metabolising energy value of 844.49 ± 6.19 KJ/100 g. The plant has a crude fibre content of 7.63 ± 0.22 mg/100 g and an ash content of 10.67 ± 0.33 mg/100 g respectively. The anti-nutrient levels, including oxalates (0.34 ± 0.04 mg/100 g), phytates (0.94 ± 0.04 mg/100 g) and cyanates (0.09 ± 0.01 mg/100 g) were low compared to many known vegetables. The leaf is rich in vitamins (Vit C 11.33 ± 0.88, Vit A 0.61 ± 0.01 and Vit E 0.99 ± 0.13 mg/100 g). The leaf is also rich in vitamins B<sub>1</sub>, B<sub>2</sub>, B<sub>6, </sub>niacin and folic acid. The mineral profile of the leaf sample is also impressive, and includes some key elements such as, Fe, Zn, Ca, Na, K, Mg, P and Se. It may be concluded that the leaves of <em>V. calvaona</em> contribute to nutrient intake by the consuming populations in Nigeria and can serve as an antimalarial, antidiabetic, fertility agent, anti-cancer, anti-ulcer and cardioprotective agent.</p>

scholarly journals Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

2021 ◽  
pp. 15-25
Author(s):  
Horsefall D. Mepba ◽  
Nkechi Juliet Tamuno Emelike ◽  
Emmanuel Agiriga ◽  
Emmanuel Uchechi Mary
Keyword(s):  
Wheat Flour ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Crude Fibre ◽  
B Values ◽  
Composite Flours

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased  without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased.  The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

scholarly journals Physical, Chemical and Functional Characterization of a Novel Starch from Dioscorea sagittifolia and its Synergetic Studies with Terminalia mantalys Gum

2020 ◽  
Vol 45 (6) ◽  
Author(s):  
O. U. Igwe ◽  
E. H. Oko ◽  
J. C. Nnaji ◽  
F. Chisom
Keyword(s):  
Functional Properties ◽  
Particle Density ◽  
Functional Characterization ◽  
Proximate Analysis ◽  
Absorption Capacity ◽  
The Novel ◽  
Starch Granules ◽  
Crude Fibre ◽  
Appreciable Change ◽  
Novel Starch

A novel starch extracted from Dioscorea sagittifolia and its composite blends with gum from Terminalia mantalys were studied. The starch/gum blends were prepared in the following ratio: 3.0:0.0, 3.0:0.25, 3.0:0.50, 3.0:0.75 and 3.0:1.0. The proximate and functional properties of the novel starch were determined using standard procedures. The proximate analysis of the starch gave values of 14.37%, 84.63%, 2.30%, 1.92%, 1.34%, 0.56% and 93.88% for moisture, dry matter, crude protein, ash, crude fibre, crude fat and carbohydrate respectively. The energy value was 389.76 Kcal/100 g. The amylose and amylopectin contents of the novel starch were 23.65 and 76.35% respectively. There were significant differences in the solubility index, bulk/particle density, least gelation concentration and foaming capacity of the free starch and its blends while there were no significant differences in their water absorption capacity and swelling power. The peak and trough viscosities ranged from 26.17 (starch/gum ratio of 3.0:0.25) to 246.75 RVU (starch/gum ratio of 3.0:1.0) and 19.00 (starch/gum ratio of 3.0:0.25) to 221.75 RVU (starch/gum ratio of 3.0:1.0) respectively. Final viscosity ranged from 73.25 (starch/gum ratio of 3.0:0.25) to 290.67 RVU (starch/gum ratio of 3.0:1.0) while the pasting temperature and time ranged from 88.05 to 95.00 and 6.87 to 7.0 min, respectively. The morphology of the starch granules (size and shape) was studied with scanning electron microscope (SEM), which revealed cylindrical, rod-like or oblong and oval shaped granules that are symmetrical with smooth surfaces and with lengths between 134 and 179􀀀􀀁m. There were no appreciable change in shapes and sizes of the starch granules after modification with T. mantalys gum. Generally, there were improvements in the functional properties of the starch after modification. The nutritional properties of the novel starch have also been revealed. Keywords: Dioscorea sagittifolia, Terminalia mantalys, Starch, Gum, Functional properties

scholarly journals Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1817
Author(s):  
Olakunbi Olubi ◽  
Joseline Veronica Felix-Minnaar ◽  
Victoria Adaora Jideani
Keyword(s):  
Numerical Optimization ◽  
Design Space ◽  
Phosphorus Content ◽  
Citrullus Lanatus ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Mineral Elements ◽  
The Body ◽  
Quadratic Model ◽  
High Concentration

Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.

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