Analysis of nutritional properties, sensory attributes and perceived consumption frequency of some selected Nigeria indigenous soup
2025
Ayo Oluwadunsin Olugbuyi | Ajibola Mitchell Oyinloye | Toyin Olanike Adaramoye | Adefisola Bola Adepeju | Kemisola Joy Ojo
Abstract This study evaluated the nutritional composition, sensory attributes, and consumer acceptability of three traditional Nigerian soups: Ira, Miyan Geda, and Anara. Using a survey design, input was gathered from 510 respondents through questionnaires and sensory evaluation sheets. Proximate and mineral analyses showed moisture content ranging from 12.88 g/100 g in Ira soup to 81.22 g/100 g in Miyan Geda soup, protein content between 10.31 g/100 g in Anara soup and 20.66 g/100 g in Miyan Geda soup, and carbohydrate content from 2.07 g/100 g in Miyan Geda soup to 57.43 g/100 g in Ira soup. Mineral levels included calcium (20.61–42.89 mg/100 g) and potassium (17.11–78.28 mg/100 g). Sensory evaluation revealed Miyan Geda as the most preferred soup, scoring highest in taste (7.76 ± 1.03) and overall acceptability (47.05%). Anara soup followed closely, while Ira soup was less favored due to its slightly bitter, medicinal flavor. The study highlights the declining popularity of indigenous soups and their potential health benefits. Recommendations include promoting these soups in hospitality outlets and providing clear nutritional information to encourage informed consumer choices and preserve cultural heritage.
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