Abstract
The Effect of recurrent reheating on the nutritional, phytochemical, antioxidant, microbial, and sensory properties of Gbanunu soup was investigated using the established methods. Socio demographic data of the consumers were also assessed by structured questionnaires. The soup was prepared and reheated once for two days (Day 1 and Day 2) with the freshly prepared soup (Day 0-reheated) as control. There was a significant (p < 0.05) decrease in mineral (1.54–0.03 mg/100 g) and vitamin (15.37–2.03 mg/100 g) contents as the number of reheating progressed. Phytates’ occurrence was higher than the beneficial amounts (12.82–20.00 mg/100 g) which might have contributed to mineral chelation while oxalates (1.76–3.60 mg/100 g) were within the standard level. The DPPH radical scavenging activities (30.24–1.46 %) increased with increased soup extracts’ concentration but decreased with the increased number of days of reheating. Microbial loads of the entire samples were within the safe range (2.1×102–4.6×102 CFU/g) and the determined pathogens were absent indicating safety for consumption. Day 1-reheated sample had a closer correlation with the fresh soup in all the determined quality properties with the overall acceptability range of 3.6–4.8. Thus, Gbanunu soup should be reheated once to relatively maintain its quality. Socio demographic data showed that the highest consumers of Gbanunu soup were married women of child-bearing age for postpartum management after giving birth. The nutritional and antioxidant importance could stimulate the consumption of Gbanunu beyond the original ethnic groups and encourage the sustainability of the indigenous vegetables, herbs, and natural spices used in the preparation.
Published Version
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