Nigerian soup condiments: traditional processing and potential as dietary fibre sources
1991
Ene-Obong, H.N. | Carnovale, E.
Nigerian soups/sauces have watery or thick consistencies depending on their composition. A variety of condiments/ingredients are used in Southern Nigeria to modify the consistency of soups/sauces and also to add flavour. They range from starchy roots/tubers, legumes, oil seeds and nuts to fungi. The traditional processing techniques of some of these are examined. Chemical analysis showed the protein content to range from 11.5-34.2% and fat from 3.2-29.1%. Most condiments had low carbohydrate values (2.4-8.7%) but very high dietary fibre values (18.5-77.1%). Mineral values of the condiments were relatively high for Fe, Zn and P. Their potential as dietary fibre sources is discussed.
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