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The proximate and nutrient composition of three selected plants (Crongromena ratifolia, Adansonia digitata and Syzygium aromaticum) used for traditional postpartum soups consumed in West, East and Northern Nigeria by postpartum mothers were prepared and evaluated. Samples were evaluated for their proximate, vitamins and iron content using modified AOAC methods. Finding shows that virtually all the soups have high amount of fat ranging from 43.7-53.5% per 100g. Carbohydrate was low, however energy values of soups range from 526.6-623.5kcal/100g samples. Although Nsala and Miyan kuka soups have the highest protein (30.85%) and Ash content (16.94%) the folic acid (6.45μg) and vitamin B12 (0.24μg) contents of miyan kuka was higher than the other two soups. All soups contain appreciable amount of B-complex while Nsala soup had very high amounts of iron (10.8mg/100g sample) meeting over 80% of iron need of the mothers. The fat soluble vitamins were present in appreciable amount while all the soups had little or trace amount of vitamin C. Selected traditional soups consumed by postpartum mothers in Nigeria are good sources of vitamins, iron, fat, protein and fibre. Therefore, mothers particularly urban women should be encouraged to eat these traditional soups for both nutritional and therapeutic properties that aid quick recovery from postpartum blood loss and other disorders.

Nutrients Composition of Some Traditional Soups Consumed By Postpartum Mothers In Nigeria