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Development and Evaluation of Instant Enhanced Baobab Leaves Soup (Miyan Kuka) Powder

F. S. Mohammed(1), F. B. Lawan(2), M. Munkaila(3),


(1) Federal University of Health Sciences
(2) Federal University of Health Sciences
(3) Federal University of Health Sciences
Corresponding Author

Abstract


Miyan Kuka, a traditional baobab leaves soup widely consumed in northern Nigeria, is recognized for its nutritional and health benefits. Despite its popularity and ease of preparation, achieving optimal taste and quality requires skill and time. This study aimed to develop an instant, enhanced version of baobab leaves powder by incorporating appropriate proportions of selected condiments and spices to improve taste, convenience, and shelf life. The formulated products (standard, fish-flavoured, chicken-flavoured, and beef-flavoured variants) were subjected to proximate analysis and sensory evaluation. Results revealed that the standard baobab leaves powder had the highest fiber content, while the fish-flavoured sample recorded the highest protein content. All enhanced samples showed low moisture and ash content, with moderate carbohydrate levels. Sensory analysis indicated that the flavoured variants, particularly chicken and fish, achieved significantly higher acceptance (P < 0.05) than the standard formulation. These findings suggest the potential of instant miyan kuka powder as a nutritious and marketable food product.

Keywords


Baobab leaves; Instant soup powder; Miyan kuka; Proximate composition; Sensory evaluation

References


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