Food Chemistry 43 (1992) 29-34 Nigerian Soup Condiments: Traditional Processing and Potential as Dietary Fibre Sources H. N. Ene-Obong Department of Home Science and Nutrition, University of Nigeria, Nsukka, ,4nambra State, Nigeria & E. Carnovale Instituto Nazionale Della Nutrizione, Via Ardeatina 546, 00179 Rome, Italy (Received 13 June 1990; revised version received and accepted 19 November 1990) Nigerian soups/sauces have watery or thick consistencies depending on their composition. A variety of condiments/ingredients are used in Southern Nigeria to modify the consistency of soups/sauces and also to add flavour. They range from starchy roots/tubers, legumes, oil seeds and nuts to fungi. The traditional processing techniques of some of these are examined. Chemical analysis showed the protein content to range from 11.5-34-2% and fat from 3.2-29.1%. Most condiments had low carbohydrate values (2.4-8.7%) but very high dietary fibre values (18.5-77.1%). Mineral values of the condiments were relatively high for Fe, Zn and P. Their potential as dietary fibre sources is discussed. INTRODUCTION The consumption patterns of various regions in Nigeria differ widely. While the diets of the northern states are dominated by cereals (namely, millet, corn and sorghum), legumes, nuts, seeds and starchy roots or tu- bers are consumed in larger quantities in the south. However, one basic similarity in the food pattern of Nigerians is the processing of cereals, starchy roots and tubers into a form of paste (foo-foo) which is eaten with soups/sauces. These soups/sauces are basically pre- pared with meat and/or fish (when available), oil, veg- etables, crayfish, pepper and other spices and condiments, The soups have watery or thick consist- encies, depending on their composition. In some parts of Southern Nigeria, some condiments/ingredients are used in soups to give them special flavour and also to alter their consistency. These include starchy roots and tubers (for example, yams and cocoyams), legumes, oily seeds, nuts and fungi. Food Chemistry 0308-8146/91/$03.50 © 1991 Elsevier Science Publishers Ltd, England. Printed in Great Britain. As a result of a growing need of the Nigerian popu- lace to know the nutritional value of their local foods, this paper aims at studying the traditional processing and nutritional potentials of some of these soup condi- ments/ingredients. They include Akparata (Afzelia africana), Ukpo (Mucuna urens), Ofo (Detarium micro- carpum), Agbara (Mucuna pruriens), Achi (Brachystegia eurycoma) and Osu (Sclerotium of Pleurotus spp.). Their potentials as food nutrients and dietary fibre sources will be discussed. MATERIALS AND METHODS Materials Samples of the materials used are illustrated in Fig. 1, and described below. Afzelia africana A. africana is a tree plant and belongs to the family Caesalpiniaceae. The names associated with this tree include counterwood tree (English), Akparata (Ibo), 29