Microbial Evaluation and Flavour Profile of Sour Soups Prepared with Leaves from Gnetum africanum and Cucurbita Pepo

Abstract

Sour soups prepared with leaves from Gnetum africanum and Cucurbita pepo represents a unique combination of traditional ingredients with significant nutritional and medicinal benefits. Evaluating the microbial content and flavor profile of these soups will provide insights into their safety, health benefits, and sensory appeal, contributing to their potential promotion and consumption beyond traditional settings. This research aimed at determining the Microbial Flavour Profile of Sour Soups Prepared with Leaves from Gnetum africanum and Cucurbita Pepo. The results revealed that; the microbial counts were within acceptable limits for both soups, with slightly higher counts observed in the Gnetum africanum soup. Both soups were free from pathogens like Escherichia coli and Salmonella, both soups exhibited similar chemical compositions, with slight differences in titratable acidity and polyphenol content. The sensory evaluation scores suggest that the soup with Gnetum africanum had a stronger and more balanced flavor profile, with higher scores for sourness, astringency, and overall flavor balance. The GC-MS analysis identified a range of volatile compounds that contribute to the aroma and flavor of the soups. The Gnetum africanum soup had higher levels of certain compounds like phenylacetaldehyde and eugenol, which are known for their strong and pleasant aromas. Based on the finding of study, it is recommended that further research should be should be carried out to investigate the nutritional composition and potential Health benefits of the sour soup prepared using the same quality and quantity of ingredients.