Proximate Composition and Colour Profile of Foam-mat Dried Soup-based Powdered Mix

Abstract

This study aimed at determining the proximate composition and colour profile of soup-based powder mix. Three different vegetables formulations (garden eggs: tomato: pepper) were used in the ratio 60:30:10,50:40:10 and 40:40:20 respectively. The proximate composition and colour profile of the samples were determined using standard methods. The results showed moisture, ash, crude fat, crude fiber, crude protein, carbohydrate and energy were in ranges of 6.33-7.68%, 7.42-8.87%, 0.58- 1.67%, 13.32-19.02%,6.19 -8.88%, 57.45-65.07%, and 203.74 -300.07 kcal/100g respectively. The colour profile showed a range of L* (46.19-46.31), a*(9.82-11.33), and b* (9.84-10.31). The study showed that the soup base powder will provide substantial levels of crude fiber, carbohydrates, and energy when used as part of a balanced diet. The high crude fiber and carbohydrate level of the soup base samples will be beneficial to consumers especially those who are on weight management. The products have a slight dark red tone with a potential of good consumer acceptance. Further research can explore how the soup base can be adapted for vegan, or allergen-free dietary needs, and investigate the packaging solutions that enhance soup base powder’s shelf-life.