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ABSTRACT
The chemical composition and cost evaluation of Onugbu, Oha, Nsala and Ofe akwu soups were carried out. The common protein source were chicken, beef, turkey, ,smoked fish and stock fish, while common ingredients were pepper, onion and a few other spices. The soups were differentiated by the type and proportion of the different ingredients, mainly leafy vegetables. The cost of preparation of each of the four soups was also evaluated.
The proximate compositions of the soups were variable but not highly significant and the cost evaluation revealed that Nsala soup is cheaper to be prepared in comparison to Onugbu, Oha and Ofe Akwu soups.
