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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2844

Title: Production and Nutritional Analysis of Itsekiri Pepper Soup Spices
Authors: Keswet, L. A.
Abia, F. O.
Keywords: Pepper soup seasoning
Bouillon cubes
Nutritional components
Issue Date: 2015
Publisher: International Journal of Development Research
Series/Report no.: Vol. 5;Iss.7; Pp 4905-4907
Abstract: The study was aimed at producing and analyzing the nutritional components of a typical It sekiri food seasoning (pepper soup spice). The following ingredients (1) Monodora Mystristica (Iwo), (2) Tetrapleura Tetreapera (Iyanghangangh), (3) Panirari Curatellifolia (Aghafilo), (4) Chrysobalanus Icaco and (5) Xylopia Ethiopica were bought, cleaned and ground, salt was also added to taste. Sample of the pepper soup spice (per 100g of sample) was analysed for its nutritional contents. Results indicated that the moisture content of the sample was found to be8.88, crude protein 9.29, crude fibre 26.80, crude fat 22.80, and ash 2.75. The concentrations of some metals- calcium (Ca), and phosphorus (K), were determined using Atomic Absorption Spectroscopy and the results revealed that these elements were present.
URI: http://hdl.handle.net/123456789/2844
ISSN: 2230-9926
Appears in Collections:Science and Technology Education

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