African Journal of Food Science and Technology

Adepoju

Department of Human Nutrition and Dietetics, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria

Publications

• Research   
  Recipe standardization and potential nutrient contribution of Ukazi soup commonly consumed in Umuahia, Abia State, Nigeria
  Author(s): Adepoju*, Blessing Chidirim, Oladejo Thomas and Uwaga
  
  Soups are key component of traditional diets, and they play important role in a country’s culture, history, identity and heritage. However, they are usually neglected in meal planning due to lack of information on their nutrient composition, though they are rich source of protein and micronutrients. There is paucity of information on nutrient composition and standard recipes of majority of the soups consumed in Nigeria in the Nigerian Food Composition Table. Standardising the recipes used in cooking as well as providing information on nutrient content of soups will serve good purpose of reference for nutrition practitioners in the discharge of their duties. The study was carried out to standardise the recipes for preparing Ukazi soup commonly consumed in Umuahia, Abia State, Nigeria; and to determine the nutrient content of the standardised soups. Recipes for the soup were colle.. View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2022.036

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