Soup Samples Research Articles

Rapid separation and quantification of self-assembled nanoparticles from a liquid food system by capillary zone electrophoresis

Food processing generates a large amount of self-assembled colloidal nanoparticles (NPs), which have defined structures and directly interact with macrophages. Their promising potential as a new source of functional NPs and a key to elucidate food-body interactions prompt the importance of the method development. This study attempts to apply capillary zone electrophoresis (CZE) in studying self-assembled nanoparticles in a real liquid food system of freshwater clam (Corbicula fluminea) soup, a popular delicacy in East Asia with proven hepatoprotective effects. The soup sample was satisfactorily separated into one nanoparticle fraction and multiple molecular fractions within five minutes by the single and rapid CZE analysis, which was of high repeatability (peak area RSD < 4%, migration time RSD < 1%) and accurate quantification with a linear area-number relationship in the range of (7.5–110) × 1011 particles/mL (R2 > 0.99). Therefore, CZE analysis can be an efficient tool for the investigation of self-assembled nanoparticles in real liquid food systems.

Accurate and Sensitive Determination of Atraton in Dried Tomato and Corn Flour by High-Performance Liquid Chromatography (HPLC) and Characterization of Its Stability in Gastric Conditions and by Ultraviolet Radiation

Atraton determination in dried tomato soup and corn flour samples was performed using high performance liquid chromatography with ultraviolet-visible detection (HPLC). Atraton was eluted through a C18 column with 70:30 (v/v) pH 6.0 acetate buffer:acetonitrile as the mobile phase. The detection was performed at the 220 nm analytical wavelength. The limit of detection and quantification values were determined to be 0.028 and 0.095 mg/L, respectively, from the linear range determined to be from 0.10 to 20 mg/L. The correlation coefficient (0.9997) and percent relative standard deviation (3.9%) calculated for the lowest calibration concentration revealed that the method provided high linearity and repeatability, respectively. The applicability and accuracy of the method were investigated by applying the optimum procedure to dried tomato soup and corn flour matrices. Satisfactory recovery values were obtained between 90 and 108%, showing that atraton was accurately quantified in real samples with complex matrices. Atraton was subjected to simulated gastric conditions for 210 minutes and exposed to ultraviolet radiation for 360 minutes to determine its stability. However, no degradation was observed under either of these conditions.

Evaluation of Raman microscopy for the detection of additional monosodium glutamate in dry soup mix

This article presents Raman chemical mapping application for the detection of adulterant monosodium glutamate (MSG) in dry soup mix. MSG may cause various damages to the health of people. Therefore, there are legal regulations for this compound both in Turkish Food Codex and European Union Directives. Most of the times, the main problem is that MSG is added into dry soup products without declaration on the label. Food control mechanisms need effective and real-time monitoring methods to check the reliability of the product labels in order to maintain food safety and alleviate public doubts. In this study, MSG was added into dry soup mix at a concentration (w/w) of 0.1, 0.2, 0.4 and 0.6% and chemical maps were obtained using multivariate data analysis techniques such as direct classical least squares (DCLS) component analysis. MSG was successfully detected and spectral and spatial distribution of the MSG within the commercial and laboratory-prepared dry soup samples was accomplished, with a detection limit of 0.1%. The results obtained were confirmed by a robust liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique.

A miniature stainless steel net dumbbell-shaped stir-bar for the extraction of phthalate esters in instant noodle and rice soup samples

This work reports the development of a very-simple-to-construct stir-bar extraction device so called “a dumbbell-shaped stainless steel stir-bar.” The extraction device was assembled from a rolled up stainless steel net filled with an XAD-2 sorbent and a metal rod to allow the use of a magnetic stirrer during extraction. The dumbbell-shaped stainless steel stir-bar was used to extract diethyl phthalate (DEP), dibutyl phthalate (DBP), and di(2-ethylhexyl) phthalate (DEHP) before analysis by a gas chromatograph equipped with an electron capture detector (GD-ECD). Under the optimal conditions, the developed method provided a good linearity from 10.0 to 1,000.0 ng mL−1 for all three compounds. Limits of detection and limits of quantification were 9.37 ± 0.29 ng mL−1 and 31.22 ± 0.95 ng mL−1 for DEP, 5.73 ± 0.31 ng mL−1 and 19.1 ± 1.0 ng mL−1 for DBP and 3.30 ± 0.06 ng mL−1 and 11.0 ± 0.19 ng mL−1 for DEHP, respectively. Good recoveries in the range of 81.89 ± 0.17 to 109.5 ± 2.0% were achieved when the method was used to extract phthalate esters in five instant noodle and two rice soup samples.

Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers' responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

Evaluation of pH of curry soup containing coconut milk by near infrared spectroscopy

The pH is the important parameters to characterize the food deterioration and an indicative of food spoilage. The aim of this research was to apply the near infrared (NIR) spectroscopy to evaluate pH of curry soup containing coconut milk. The soup samples from mixing tank, water content adjusted tank, UHT pipe and laminated containers in the production line were collected. There were also the pH adjusted samples where the curry was made from the same recipe but increasing placed time for 2, 4 and 6 hr after 0 hr. There are 73 samples in total. The sample was scanned with FT-NIR spectrometer. A prediction model for pH was established using NIR spectral data in conjunction with partial least squares regression, which was validated using leave one out cross validation and test set validation. After validated by unknown samples, the leave one out cross validation model showed better prediction performance. The best model developed using first derivative spectra in 9403.8-7498.3, 6102-5446.3 and 4605.4-4242.9 cm−1 provided an coefficient of determination (r2), root mean square error of cross validation (RMSECV), bias and ratio of performance to interquartile (RPIQ) of 0.73, 0.28, 0.01 and 1.89. The model was usable for screening and some other “approximate” calibrations. The model could be improved for further development of robust model using more natural samples in evaluation of pH in the curry soup

Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety

Some Eastern Asian countries deem pufferfish – especially its muscle – a culinary delight. Herein, molecular mass fingerprinting of soups prepared by Takifugu flavidus, Takifugu obscurus and Takifugu rubripes was established via matrix-assisted laser desorption/ionization – mass spectrometry (MALDI MS). Soup samples were directly analyzed by MALDI MS to collect mass spectra within 0–700 Da in a quick way, followed by principal component analysis to distinguish the different soups and to find out the distinctive compounds among the soups. High performance liquid chromatography – tandem MS (HPLC-MS/MS) was applied to identify the compounds. Nineteen compounds were identified from the HPLC-MS/MS data by using METLIN database. Through literature mining, we found that these compounds are closely related to the flavor, nutrition, and safety of pufferfish soups. This method can also be used as a facile way to distinguish between different pufferfish fillets when morphological characters have been damaged or destroyed.

Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties.

Dika kernels are known for their mucilaginous consistency, but limited work has been reported about it. This study investigated the flowing characteristics (share stress and viscosity) of the dika kernel and its soup; and this was assessed at specific temperatures (30, 50, 70 and 90)°C by the use of a viscometer. All samples behaved as non-Newtonian fluids. The bulk, tapped and loose densities of the powdered samples were obtained to evaluate the Carr index, Hausner ratio and porosity. The viscosity and shear stress of the reconstituted powder and soup samples as a function of the shear rate were investigated (30-90°C). Dika kernel at its natural moisture content has excellent flowing property (1.118 Hausner ratio, 10.566 Carr index and 20.300% porosity), but increase in moisture content decreased this ability. The viscosity of the soup (165.789-14,546.341mPas) was higher than the reconstituted dika (69.831-206.240mPas) at all temperature studied. Shear stress was temperature-dependent, and Bingham and Power-law models gave the best predictions of flow.

Prevalence of Antibiotic Resistance and Distribution of Virulence Factors in the Shiga Toxigenic Escherichia coli Recovered from Hospital Food

Background: Regarding the presence of immunosuppressed patients in hospitals, hospital food must have a boost safety. Escherichia coli O157 is one of the prevalent causes of food-related poisoning. Objectives: The current examination was done to assess the distribution of virulence factors and phenotypic analysis of antibiotic resistance of E. coli O157 bacteria recovered from hospital food. Methods: From April to August 2016, 200 hospital food samples were obtained and directly transported to the laboratory. Escherichia coli O157-positive bacteria were analyzed by disk diffusion and polymerase chain reaction (PCR). Results: Nine out of 200 (4.50%) samples harbored E. coli O157. Distribution of E. coli O157 in soup and gavage samples were 3% and 6%, respectively. Stx1 (100%), eaeA (100%), and ehlyA (100%) were the most frequently detected virulence genes. Escherichia coli O157 bacteria exhibited maximum prevalence of antibiotic resistance against tetracycline (100%), gentamycin (100%), ampicillin (100%), mezlocillin (50%), enrofloxacin (50%), and trimethoprim (50%). Distribution of resistance of E. coli O157 bacteria against more than six antibiotic agents was 11.11%. Conclusions: Gavage and soup samples may be sources of virulent and resistant E. coli O157. High presence of E. coli O157, simultaneous presence of multiple virulence genes, and resistance against animal-based antibiotics presented inadequacy of cooking time and temperature in processing of hospital foods.

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar sensory evaluation with the reference. No differences were observed among groups in terms of a&lt;sub&gt;w&lt;/sub&gt; (P &amp;gt; 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P &amp;lt; 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g).

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA

Addition of whole cereal grains’ meal as a source of dietary fibers for the development of tarhana as a value-added functional food was the aim of this study. The effect of substituting wheat flour 72% (WF) with different ratios of whole wheat meal (WWM), oat flakes meal (OFM), whole barley meal (WBM) and mixed-cereal meal (OFM& WBM) on functional, rheological, color and sensorial properties of tarhana samples was determined. Whole cereal grains’ meal showed higher contents of protein, lipids, ash, crude fibers and total phenolic compounds in comparison to wheat flour (72%). pH values of tarhana samples were reduced from 5.22-5.89 to 4.81-5.09 after 72 h. of fermentation. The flow behavior index of tarhana soup samples ranged between 0.11-0.19, indicating the pseudoplasticity of tarhana samples. The higher value of consistency coefficient was recorded for OFM 50% sample followed by WWM 100% sample. Fermentation loss values of tarhana samples ranged between 7.12% for OFM 25% sample and 12.61% for mixed-cereal 50% sample. Substitution of WF in tarhana formulations with whole cereal grains’ meal reduced the yellowness of tarhana samples. Addition of different whole cereal grains’ meal significantly (p<0.05) improved water and oil absorption capacity of tarhana samples. Also, partial substitution of WF with OFM and mixed-cereal meal at ratio of 50% in tarhana recipe has significantly (p<0.05) increased foaming capacity and stability of the final product. The highest values of sensory parameters were observed in Tarhana soups prepared with OFM at ratios of 25& 50%, mixed-cereal meal at 50% and the control sample. According to the results of this study, it is possible to partially substitute wheat flour with whole cereal grains’ meal in tarhana production in attempt to have a product combining the nutritional value of whole cereal grains and the health benefits of lactic acid bacteria.

Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.

Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as “free of artificial” and “natural” with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions.

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptability.

Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable‐based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in β‐glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 ± 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check‐all‐that‐apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well‐accepted foods by consumers. This product could be used to implement an everyday dietary intervention of β‐glucans over a long‐term period.

Some Quality Parameters of Powdered Soups Prepared from Different Fish Species

Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples.

Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana

The wet tarhana is a fermented product that prepared with wheat flour, yogurt, tarhana herb ( Echiophora sibthorpiana ) and some chopped vegetables and spices. The basic difference of wet tarhana from other tarhana types is that it is prepared without a drying step. During its spontaneous fermentation process about 10 days, yogurt bacteria ( Streptococcus thermophilus and Lactobacillus bulgaricus ) produce several organic acids such as lactic acid and some other organic compounds. The ingredients and long fermentation process gain characteristic flavor and unique taste to the tarhana. Tarhana is similar to sourdough due to its' long spontaneous fermentation time. The aim of the study was to investigate physicochemical, nutritional and microbiological properties of wet tarhana, and to evaluate the relationships between them. For this purpose, wet tarhana samples were collected from different districts, and some physicochemical properties (pH, total acidity, dry matter, fat, and soluble ash content), antioxidant activity, phytic acid content, bioavailability, viscosity and counts of microbiota were performed. The results showed that the level of mineral digestibility was ranged from 67.22% to 88.88%, and a negative correlation was determined between mineral bioavailability and phytic acid content. The vitality of the microbiota especially lactic acid bacteria maintained during the storage period. Moreover, tarhana soups were prepared with the samples and their viscosity and sensory assessment were performed. Although the wet tarhana and soup samples had different viscosities initially, all the samples indicated pseudoplastic flow behavior. Furthermore, it was determined that the physicochemical properties of the samples affected the preference of the panelists in terms of sensorial assessment. Keywords: tarhana, fermented products, bioavailability, viscosity DOI : 10.7176/FSQM/83-08

Identification of shark species in commercial products using DNA barcoding

Sharks are harvested globally and sold in a variety of commercial products. However, they are particularly vulnerable to overfishing and many species are considered protected or endangered. The objective of this study was to identify species in various commercial shark products and to assess the effectiveness of three different DNA barcoding primer sets. Thirty-five products were collected for this study, including fillets, jerky, soup, and cartilage pills. DNA barcoding of these products was undertaken using two full-length primer sets and one mini-barcode primer set within the cytochrome c oxidase subunit (COI) gene. Successfully sequenced samples were then analyzed and identified to the species level using sequence databases and character-based analysis. When the results of all three primer sets were combined, 74.3% of the products were identified to the species level. Mini-barcoding showed the highest success rate for species identification (54.3%) and allowed for a wide range of identification capability. Six of the 26 identified products were found to be mislabeled or potentially mislabeled, including samples of shark cartilage pills, shark jerky, and shark fin soup. Six products contained species listed in the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) Appendices and 23 products contained near-threatened, vulnerable or endangered species according to the International Union for the Conservation of Nature (IUCN) Red List. Overall, this study revealed that a combination of DNA barcoding primers can be utilized to identify species in a variety of processed shark products and thereby assist with conservation and monitoring efforts.

Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the salt content of curry soup containing coconut milk. The soup samples were from the mixing tank, a water content adjusted tank, the ultra-high temperature pipe, and laminated containers of a food processor plant. In addition, fish sauce adjusted samples made from the same recipe but with increasing or decreasing (±30%, 60%, and 90%) sauce content were prepared. There were 113 samples in total, which were scanned using a Fourier-transform near infrared spectrometer. The prediction models for salt content were established using near infrared spectral data in conjunction with partial least squares regression. Calibration models developed using all of the samples were validated using leave-one-out cross validation and test set validation. The unadjusted sample models were validated using test set validation. The results showed that both validation methods for the calibration models using all of the samples provided similar model performance where the r2, root mean square error of calibration/root mean square error of prediction, and residual predictive deviation were 0.956, 0.065%, and 4.77 for cross validation and 0.954, 0.064%, and 4.64 for the test set, respectively. However, the salt unadjusted sample model showed better performance where the r2, RMSEP, and RPD were respectively 0.963, 0.043%, and 5.23, indicating that excellent models can be developed to determine the salt content of curry soup containing coconut milk for any applications, including quality assurance.

Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria

Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x104 to 3.7 x105 cfu/ml with highest bacterial count of 3.7 x 105 cfu/ml obtained from melon soup sample, while least count of 7x104 cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 102 to 5.6 x103 sfu/ml with cooked beans having the highest count of 5.6 x 103 sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.

Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy

The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404–7498 and 6102–5446 cm−1 provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, −0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH2 which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line.

PREPARATION AND EVALUATION OF DRIED SOUP PRODUCED FROM DIFFERENT SWEET POTATO VARIETIES

this study was conducted in El-Kanater El-Khyria Research Station. Kalubia Governorate during two seasons 2014 and 2015 to evaluate three varieties of sweet potatoes, one was recorded at the Institute of Horticulture Research compared to two local varieties (V.B and V.C) cultivated in Egypt and the aim items for use in the work of sweet potato soup rich in nutrients. The results showed that the significant differences were found among three varieties in most traits. Significant differences for plant growth characters (number of branches and leaves on main stem, length of stem main and neck leaf and weight of vin), yield and its component (total yield per plant of tuber roots /Kg), average weight of one storage root (gm), number of tuber roots per plant and average of tuber root (length and diameter). Data showed that ether extract, protein and fiber were significantly higher in local V.B (orange sweet potato) than that found in local V.C (white sweet potato) and new V Min.6 (yellow sweet potato). The data showed that significant differences in total carotenoid and β- carotene were found among all the sweet potato cultivated. Mixing whole wheat, skimmed milk and lentil with sweet potato varieties improved the amino acid profile, nutritional quality, protein digestibility and bioavailability of β- carotene. The values of calculated protein efficiency ratio (PER) of the soup samples were 2.72 to 3.35. The findings show that acceptable soup could be produced from the tuber root of different varieties of sweet potato compared to the control soup (without sweet potato). In conclusion, soup sweet potato is recommended for the elderly and small children since it contains more protein and vitamin A which enhances eyesight. The new V Min 6. showed that the highest values in most traits under study could be recommended for using in commercial production and industrial soup.