Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup “afang” commonly consumed in South-south Nigeria

- The study provided a standardized recipe and nutrient composition of afang soup.
- Edible coefficients and retention factors were generated.
- Differences in recipes have significant effect on nutrient composition of soup.
- Fat from palm oil contribute above half of caloric value.
- Data can be used to modify nutrient composition of soup and improve diet quality.

One hundred recipes of waterleaf and wild spinach soup (afang) consumed among the Ibibios in South-south Nigeria were collected through interview and questionnaire from indigenous homemakers and food sellers, harmonized, standardized, prepared and their nutrient content calculated. Mean weights of ingredients were calculated to obtain the control recipe. Major ingredients in the soup were analyzed chemically. Edible portions, retention factors to be applied in recipe calculation were determined. Sensory evaluation was conducted on five of the most preferred recipes on a nine-point hedonic scale. Edible coefficients of major foods ranged between 0.32 and 0.95. Significant changes (p < 0.05) in nutrients were observed between raw and cooked ingredients and recipes. Afang soup had 67.9% moisture; protein, 12.7% and energy, 169 kcal. Fat contributed 57% of the total energy. Consumption of adequate quantities of afang soup will contribute substantially to Recommended Nutrient Intake of protein and micronutrients which will further increase with additional fish/meat.