Development and Evaluation of Instant Clove Basil Soup (ocium gratssimum)

Abstract

This study maximized the possibility of producing instant soup from underutilized vegetable: clove basil leaf and some other spices as recipe. This will stand as a better substitute for time consuming soup preparation of basil soup. Instant basil leaf soup was evaluated for chemical and the antioxidants composition such as: pH, Total Titratable Acidity, Vitamin A and the phytochemical composition of the product. The pH ranged between 6.70 to 6.90; vitamin A ranged between 417.20 and 443.17µg; Total titratable acidity ranged between 0.62 and 1.38. The phytate content ranged between 1.19 and 1.66 (mg/100g); oxalate content ranged between 15.89 and 16.99; tannin content ranged between 0.93 and 1.45; saponin content ranged between 12.52 and 15.07. The DPPH ranged between 190.54 and 228 (μg/g); ABTS ranged between 211.11 and 255.23(μg/g); FRAP ranged between 30.12 and 42.11 (nmolFe²⁺/mg) However, due to the beneficial bioactive compound present in instant basil soup it should be encouraged among children and adult where vitamin A is deficient to improve eye sight and protein malnutrition.

Keywords: Sensory, titratable, acidity, vitamin, malnutrition, antioxidants

DOI: 10.7176/FSQM/99-05

Publication date:July 31^st 2020