Evaluation of Proximate Composition and Phytochemical Screening of Black Soup
I. E. Aigbogun *
Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria.
A. A. Orukotan
Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria.
S. A. Ado
Department of Microbiology, Faculty of Science, Amhadu Bello University, Zaria, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The aim of this research was to determine the proximate composition and phytochemical molecules of black soup. The soup was made in the food and industrial post graduate laboratory of Kaduna State University. The leaves used were obtained, identified and authenticated at the Amhadu Bello University, Zaria, Nigeria. The leaves were prepared to powder prior the proximate and phytochemical screening. Percentage proximate composition of the combined leaves revealed moisture content (11.0), ash (16.0), crude protein (3.0), crude fat (13.0), crude fibre (11.0) and carbohydrate (46.0). Qualitative phytochemical shows the presence of steroid, tannin and flavonoid. This result is indicative that the soup is an excellent source of nutrient and can serve as medicinal meal.
Keywords: Black soup, proximate and phytochemical