摘要：The study formulated ready-to-cook soup mix samples from dika kernel (Irvingia wombolu) and some dried ingredients.The samples were prepared into ogbono soup and sensory evaluation was conducted for product acceptability. Theacceptable soup mix, dika kernel and the dried ingredients were subjected to proximate, microbial, and mineralanalyses using standard methods. Data obtained showed that the ogbono soup prepared from the acceptable ready-tocooksoup mix was rated “very good” for flavour, colour and taste and was rated “excellent” for drawability. The soupsamples were not significantly ( ) different from each other in appearance, colour, taste and drawability. Thevariations in the type and quantity of pepper used affected the attributes of the soup. The addition of ingredients to thedika kernel increased the ash (by 70%), protein (by 66%) and some mineral content (Ca, K and Na) of the ready-tocooksoup mix. The results of the microbial analysis of the ready-to-cook soup mix showed a bacteria load of 7.7 x 103cfu/g and yeast/mould of 19.4 x 103 cfu/g. The study provided information on the nutritional composition of dika kernel(Irvingia wombolu), the soup ingredients and the ready-to-cook soup mix. The study has also provided information onthe sensory characteristics of acceptable ogbono soup prepared from the ready-to-cook soup mix.
