You have no items in your shopping cart.
ABSTRACT
The ingredients used in preparing traditional soups, banga, black, ogbono and oghwo soups in Edo and Delta States were examined by proximate analyses; and the cost of preparing each type of soup and the ingredients used were calculated and compared. The same animal protein sources were used in the preparations, while the condiment vegetables varied according to name/type and
Identity of the soup, the condiments were oil palm fruits for banga soup, melon seeds for egusi soup, irvingia seeds for ogbono soup and leafy vegetables including pumpkin, bitter-leaf, scent-leaf, curry-leaf and piper leaf for black soup. Cost evaluation showed that oghwo soup is the least costly to prepare given the same sources of protein in the formulationsÂ
