Chemical composition of some soups and stews of Ghana

Abstract

The mineral and proximate composition of some Ghanaian soups and stews are reported. The moisture content of the soups ranged from 77.5 to 94.1% between varieties whilst that of the stews ranged from 55.1 to 82.9%. All the stew samples were found to contain high fat but among the soups only groundnut and palm soups were rich in fat. The plain types of soups and stews were low in protein but addition of fish or meat increased the protein value. The soup and stew samples were low in iron but high in calcium and phosphorus