Abstract
ABSTRACT The study formulated different okra seed soup recipes, as well as evaluated the proximate composition and sensory acceptability of the soup samples. Five different soup recipes were formulated using 4, 8, 12, 16 , and 20 g of okra seed flour for 100 ml of soup while 0 g (soup without okra seed flour) served as control sample. The effects of using different formulations of okra seed flour on proximate composition and sensory acceptability of okra soups were determined. The study showed that soups containing okra seed flour had higher amount of crude protein, ash, crude fat, and fiber contents than control sample. The result for sensory evaluation of the soup samples showed that there were significant (p < .05) differences in all the sensory attributes. Soup samples with 4 g, 8 g, and 12 g of okra seed flour were acceptable by the panelists which showed that acceptable soups could be produced with 4–12 g/100 ml of soup.
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