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The study evaluated the proximate composition on selected substitutional soup ingredients using standard techniques.
The research work is predicated on the effort to investigate the role of each commonly used soup ingredients in
Nigeria. The ash content of soup ranged from 0.25 % to 4.20 %. Sample TROT (tomato, scotch bonnet pepper
“rodo”, onion and red bell pepper “tatase” blend) has the highest ash content value of 4.20 %. The protein content of
sample OTBR (onion, tomato, cayenne pepper, “bawa” and scotch bonnet pepper blends) is 4.84 % which was
significantly higher compare to other samples. The fat content of OTBR (onion, tomatoes, cayenne pepper and scotch
bonnet pepper blend) 13.59 % was significantly higher than the other samples. Crude fibre range from 0.20 % to 1.51
%,. The crude fibre of TRBO (tomato, scotch bonnet pepper , scotch bonnet pepper and onion blend) with value of
1.51% was significantly lower than the other samples (p <0.01). The carbohydrate content of TOTB (tomato, onion,
red bell pepper and scotch bonnet pepper blends) is 11.46 % which is the highest among all the samples analysed .
Therefore TROT (a blend of tomato, scotch bonnet pepper, onion and red bell pepper blend) is a good source of ash
and protein. These research work revealed that complete soup ingredient do not generally contain higher nutrient
content as compared to others which are deficient in one ingredient or the other.
Keywords: Ingredient, soup, substitution, nutrition, proximate