Effect of preparation and cooking methods on the nutrient compositions of melon soups consumed in cross river state, Nigeria
Stella Bassey, Lilian Aburime, Nsima Essien
Food choice and consumption is affected by inadequate food preparation, cooking methods and porosity of data on their nutrient composition etc. This study therefore assessed the proximate, mineral, fatty acids (FA), amino acids (AC), Vitamin A and carotenoid compositions of melon soups prepared using different indigenous methods. Purchased melon seeds from Calabar Cross River State Nigeria was prepared and cooked using standard methods. Nutrient compositions of the two soups (Method-1: melon + water leaf + bitter leaf and Method-2: melon + water leaf + pumpkin leaf) were analysed using standard methods. Nutrient compositions of the soups (Method 1 and method 2) varied as follows. Protein 10.27±0.14% and 11.21±0.10%; fats 9.58±0.15 and 11.15±0.15%; carbohydrate 71.85±0.35 and 69.40±0.35% respectively. Leucine was the most abundant amino acid in the two soups (0.99 ±0.00 and 1.16 ±0.00 respectively), followed by arginine (0.64 ± 0.00 and 0.76 ±0.00 respectively). Methionine and tryptophan were found in the least amount. Method-2 had more amounts of phosphorus (47.53± 0.32), magnesium (17.83± 1.01), calcium (50.52± 4.10), sodium (15.86± 2.30) and zinc (0.47± 0.01) compared to Method-1. Method-1 had higher amounts of potassium (148.12± 0.14), copper (0.68±1.01) and iron (1.04± 0.91). The soups were also rich in oleic, linoleic and palmitic acids. The α-carotenoids, β-carotenoids, β-cryptoxanthin and vitamin A contents of the Method-2 were significantly (p<0.05) higher compared with the method-1. The soups are rich in essential nutrients although in variable amounts. Consumers should leverage on the information on their nutrient compositions for better food choice and nutritional outcome.