Quantitative and Qualitative Analysis of Phytochemicals in Selected Traditional Soups Commonly Consumed in Rural and Urban Communities of Enugu State, Nigeria

Abstract

This study was conducted on the quantitative and qualitative analysis of phytochemicals in traditional soups (“egusi” soup, vegetable soup and “uchakiri” soup) commonly consumed in rural and urban communities in Enugu state. Recipes of the dishes were collected from two urban (Nsukka, and Ehamufu) and rural (Obukpa and Neke) communities in Enugu State using Focus Group Discussion (FGD). These recipes were used to prepare the dishes which were homogenized and screened for alkaloids, tannin, saponin, steroids, terpenoids, glycoside, flavonoid, carotenoid and phenol. The phytochemicals present were also quantified. Phytates and oxalates were directly quantified (not screened). The statistical package for service solution (SPSS) version 22 was used to analyse the data obtained. Alkaloid was the only phytochemical found to be present in appreciable amount (+++) in the soup samples with an exception in “uchakiri” soup where it was minimally present (+). Phenol was present in minimal amount (+) in all the samples while terpenoids, glycoside and saponin were not detected in vegetable and “uchakiri” soups. Flavonoid concentration ranged from 1.39 to 4.00% being lowest in “egusi” soup and the highest in vegetable soup. “Egusi” soup had the highest saponin and steroid values (9.57 and 5.38% respectively). Terpenoids, glycoside, tannin, flavonoid and steroid and saponin were not detected in “uchakiri” soup. Traditional soups consumed in Enugu state were found to contain a variety of phytochemicals which can improve the health status of the consumers.