ABSTRACT
Melon seeds, crayfish, bonga fish, smoked fish, periwinkles, vegetables, shrimp, tomatoes, fresh pepper, and onion were among the food items. After recording the food's weight and purchase price, proximate composition analysis was carried out. The concentrations of crude protein in tomatoes ranged from 1.50 ± 0.2% to 60.80 ± 1.9% in crayfish. The primary protein sources were bonga fish (52.67+1.1), shrimp (55.0±1.5), smoked fish (32.12±1.3), crayfish (60.8±1.9), and periwinkle (45.0±0.1%). The recipe also calls for low-crude protein contents for tomato, onion, red pepper, and pumpkin leaves. Melon seed, the primary ingredient in egusi soup, functioned as a source of fat (55.10 ±1.5% ) and protein (30.12 ± 1.2% ). Pepper had a lipid concentration of 0.5 ±1.2%, while melon had a lipid content of 55.10 ±1.5%. The tomato had the lowest Ash value (0.47±1.1), whereas the bonga had the highest fish, measured at 31.07 ± 1.5. The findings show that while the food items used to make egusi soup have varying amounts, It is advised to combine the food ingredients in a suitable and economical way to create a tasty and nourishing egusi souP.
