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The proximate and mineral composition of okro and ogbono soups prepared with two different Nigeria traditional (South/West, i.e. Yoruba, and South/South, i.e. Efik/Ibibio) recipes was assessed in this study. The crude protein, fat, Ca and Na nutrient composition (30.53 + 0.15% dry weight, 32.58 + 1.32% dry weight, 1132.42 + 9.26mg/100DM and 1803.95 + 130.47mg/100DM respectively), of okro soup prepared with South/South (S/S) recipe were significantly higher (P weight, 1000.00 + 33.95mg/100DM and 1329.28 + 120.44mg/ 100DM respectively) prepared with South/West (S/W) recipe. However, carbohydrate, moisture, and K composition (25.26 + 1.04% dry weight, 74.99 + 4.43% wet weight, and 673.34 + 8.61mg/100DM respectively) of okro soup prepared with South/South (S/S) recipe were significantly lower (P observed that S/S traditional recipe for the cooking of okro and ogbono soups yielded a more nutritious preparations than the S/W traditional recipe. On the basis of this, S/S traditional recipe may be highly recommended for the cooking of the two soups.

Proximate And Mineral Composition Of Two Soups As Prepared In The South-West And South-South Regions Of Nigeria