ABSTRACT

Chemical composition and sensory evaluation of Owo evwri soup were investigated. The general objective of the study was to determine the chemical composition and sensory attributes ol Owo evwri soup. Owo evwri soups were separately cooked with potash, potash with water 1ea1 unripe plantain ash, and unripe plantain ash with water leaf in separate pots. Sensory evaluation was carried out using thirty untrained panelists with a 9 point hedonic scale. The proximate, vitamin, mineral compositions and sensory evaluation were done using standard procedures. Data obtained were statistically analyzed using SPSS version 22.0. The proximate analysis showed that Owo evwri soup with potash (Sample 100) and Owo evwri soup with unripe plantain ash and water leaf (green leafy vegetable) (Sample 130) had the highest moisture, protein, fat, and crude liber content. 'l'hc highest crude protein was obtained in Owo evwri soup with unripe plantain ash and water leaf (green leafy vegetable) (Sample 130) while Owo cvwri soup with potash and waler leaf (green leafy vegetable) (Sample 110) had the highest dietary 1hre. llithcst value ofash was obtained in Owo evwri soup with potash and water leaf (green leafy vegetable) (Sample 110). The mineral content of Owo evwri soup samples showed that Owo evwri soup with unripe plantain ash had the highest phosphorus and iron content while Owo evwri soup with potash had the highest potassium content. Owo evwri soup with unripe plantain ash had the highest Calcium content while Owo evwri soup with potash had the highest Sodium and Zinc content. The vitamin content of Owo cvwri soup showed the highest value of vitamin A in Owo evwri soup with unripe plantain ash while Owo evwri soup with unripe plantain ash and water leaf showed the highest value of Vitamin C. Sensory scores for Owo evwri soup samples showed that Owo evwri soup with potash and water leaf (green leafy vegetable) had the highest average score for colour and taste, while Owo cvwri soup with unripe plantain ash had the highest average score for flavour, texture and general acceptability. Addition of vegetable (water leaf) to Owo cvwri soup should be encouraged as it also increases its nutritional \tilue.