Nutrient Composition and Sensory Qualities of Landolphia Togolana Used for Traditional Soup Consumed by Post-Partum Mothers in Akoko Region of Ondo State, Nigeria

Landolphia togolana is locally known as jabajaba is an underutilized plant with wide range of applications. This study assessed the nutritional composition and sensory qualities of Landolphia togolana root specie used in soup preparation by post-partum mothers in Ondo State, Nigeria. Landolphia togolana root were harvested, washed, dried at 50 ! and then milled into powder using a domestic blender. Water and methanol were used for the extraction process to form sample A and B respectively. Part of the powdered samples were used as a soup thickener during preparation of traditional soup of five samples at different ratios of 100% (control), 0%, 50%, 30%, and 20%. Laboratory analyses for proximate, mineral, and vitamin compositions were carried using standard analytical procedures, while fifty (50) academics and non-academics staff served as untrained panellists were used for study. Sensory evaluation using a 9-point hedonic scale was adopted by the panellists. Data collected were analysed using means and standard deviations. Results of the proximate analysis showed that sample A had higher contents of crude protein (8.00%), crude fibre (33.67%), carbohydrate (40.17%) than sample B. Moisture (11.62%), ash (17.43%), lipid (9.64%) of sample B was higher than that of sample A. For the mineral, Iron (Fe) had the highest (36.3 mg/kg) composition among the micronutrients. Vitamin E and niacin had the highest (52.98 μg/100 g) and lowest (0.02 μg/100 g) concentrations among the vitamins. For sensory evaluation, acceptability showed soup formulated with 20% of Landolphia togolana root (MLT20) is the most desired. Landolphia togolana root specie could be addressed for proper health management, maintaining of well-being for sustainable family particularly the post-partum mothers living in an unstainable economy