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

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Abstract

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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