A comparison of the nutrient content and sensory evaluation of gbegiri (Cowpea) soup and bitter leaf soup

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This study was conducted to compare the nutrient composition and sensory property of gbegiri (Cowpea) (Vigna unguiculata) and bitter leaf soups. The "gbegiri" (cowpea soup) had higher protein (6.13%) and carbohydrate (12.37%) than bitter leaf soup. Gbegiri (cowpea) had also higher zinc (36.92mg) and calcium (30.0mg) than in bitter leaf soup. The vitamin A content of the cowpea soup was higher (64.7RE) than (47.52RE) of bitter leaf soup. The cowpea soup contains less vitamins C (3.73RE) compared to bitter leaf soup (3.91RE). The soups were organoleptically evaluated there was no significant difference (p>0.05) in the general acceptability of the soup. Gbegiri was scored 7.36 and 7.44 for bitter soup.

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... The importance given to bitterleaf soup in the eastern part of Nigeria might explain this. Studies have reported favourable acceptability status of bitterleaf soup [15] and fish preserved with bitterleaf [16]. Table 4 presents the sensory evaluations of groundnut soup. ...
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Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut soups and assessing their nutrient compositions as consumed in Cross River State (CRS), Nigeria. Methodology: Melon (Citrullus vulgaris) and Groundnut (Arachis hypogea) seeds were purchased in Calabar, CRS, Nigeria in the month of February. Twelve Local Governments Areas (LGA) were randomly selected from the Eighteen LGAs in CRS. Focus group discussions (FGD) were conducted in each of the communities to determine common methods of cooking melon and groundnut soup and variations in recipes. Recipes collected during the FGD were standardized and prepared as described. Nutrient compositions were determined using standard laboratory methods. Data generated were analyzed using descriptive statistics. The least significant difference (LSD) was accepted at P<0.05. Results: All the soup samples were liked and accepted. For melon soup, method 1 and 2 had better rating and similar values for all the sensory parameters, although, method 1 had better general acceptability score. For groundnut soup, method 1 and 3 had better ratings and similar values for aroma, taste, colour, texture and general acceptability. The range for the proximate compositions were as follows; for melon soup, moisture 68.8- 70.9%; protein 10.1-11 %, fat 9.5-11.2%, ash 2.3-2.7%, dietary fibre 5.5-6%. For the groundnut soup, moisture ranged from 68.6-71.1%, protein 10.1-10.9%, fat 9.4-12.1%, ash 2.2-2.5%, dietary fibre 6-6.8%. Conclusion: The standardized methods of preparing these soups will be useful in maintaining quality and quantity for easy reproducibility.
Legumes are a good source of calcium, iron and zinc, but are also a source of phytates and dietary fibre components that can negatively affect the bioavailability of these minerals. To estimate the latter, an in vitro dialysis method can be applied that gives the dialysability of a mineral as an estimate of its availability for absorption. Calcium, iron and zinc contents and dialysabilities in three legumes (beans, chickpeas and lentils) and the effects of cooking treatments and industrial processing on these parameters were studied. Beans had the highest calcium content (1.54 g kg-1 dry matter (DM)) and chickpeas the lowest iron content (46.9 mg kg-1 DM), whilst the zinc contents were similar in all three raw legumes (33.7–36.9 mg kg-1 DM). Traditional and microwave cooking reduced the mineral contents by 9.7–36.4% for calcium, 14.2–31% for iron and 11.1–28.9% for zinc. The dialysabilities of calcium with respect to the values for the raw products were also reduced by these cooking techniques. Industrially processed legumes had higher dialysabilities of calcium, iron and zinc than traditionally or microwave cooked legumes.© 2001 Society of Chemical Industry