Aqueous extract from curry paste of some local soups commonly consumed in South East Nigeria were analysed for their physicochemical and antibacterial properties. Ingredients for soups namely ‘Kontomire’, ‘Ofensala’ and ‘Igbagba’ were either blanched in boiling water or un-blanched, blended into paste and the extracts were subjected to various analyses using standard methods. The results revealed that the soup water extracts were in the neutral pH values of 6.62-6.75. Proximate composition determination showed that the curry paste contained very low protein (0.57% to 1.60%). It was observed that all the soup extracts were able to inhibit the growth of S. aureus (19.0 mm-25.0 mm). In addition, soup extracts scavenged DPPH radical (2, 2-diphenyl-1-picrylhydrazyl) with values ranging from 41.41%-94.00%. The result from the phytochemical analysis showed that all the soups contained flavonoid (2.82mg/g-3.81mg/g). These findings may explain the medicinal value attributed to the soups by the local consumer.
| Published in | International Journal of Homeopathy & Natural Medicines (Volume 4, Issue 1) |
| DOI | 10.11648/j.ijhnm.20180401.13 |
| Page(s) | 13-17 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2024. Published by Science Publishing Group |
Antibacterial, Aqueous Extract, ‘Kontomire’ ‘Ofensala’ ‘Igbagba’ Soups, Physicochemical Properties
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APA Style
Beatrice Olawumi Temilade Ifesan. (2018). Physicochemical Properties of Aqueous Extract from Curry Paste of Selected Local Medicinal Soups in Eastern Nigeria. International Journal of Homeopathy & Natural Medicines, 4(1), 13-17. https://doi.org/10.11648/j.ijhnm.20180401.13
ACS Style
Beatrice Olawumi Temilade Ifesan. Physicochemical Properties of Aqueous Extract from Curry Paste of Selected Local Medicinal Soups in Eastern Nigeria. Int. J. Homeopathy Nat. Med. 2018, 4(1), 13-17. doi: 10.11648/j.ijhnm.20180401.13
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Download@article{10.11648/j.ijhnm.20180401.13,
author = {Beatrice Olawumi Temilade Ifesan},
title = {Physicochemical Properties of Aqueous Extract from Curry Paste of Selected Local Medicinal Soups in Eastern Nigeria},
journal = {International Journal of Homeopathy & Natural Medicines},
volume = {4},
number = {1},
pages = {13-17},
doi = {10.11648/j.ijhnm.20180401.13},
url = {https://doi.org/10.11648/j.ijhnm.20180401.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhnm.20180401.13},
abstract = {Aqueous extract from curry paste of some local soups commonly consumed in South East Nigeria were analysed for their physicochemical and antibacterial properties. Ingredients for soups namely ‘Kontomire’, ‘Ofensala’ and ‘Igbagba’ were either blanched in boiling water or un-blanched, blended into paste and the extracts were subjected to various analyses using standard methods. The results revealed that the soup water extracts were in the neutral pH values of 6.62-6.75. Proximate composition determination showed that the curry paste contained very low protein (0.57% to 1.60%). It was observed that all the soup extracts were able to inhibit the growth of S. aureus (19.0 mm-25.0 mm). In addition, soup extracts scavenged DPPH radical (2, 2-diphenyl-1-picrylhydrazyl) with values ranging from 41.41%-94.00%. The result from the phytochemical analysis showed that all the soups contained flavonoid (2.82mg/g-3.81mg/g). These findings may explain the medicinal value attributed to the soups by the local consumer.},
year = {2018}
}
TY - JOUR T1 - Physicochemical Properties of Aqueous Extract from Curry Paste of Selected Local Medicinal Soups in Eastern Nigeria AU - Beatrice Olawumi Temilade Ifesan Y1 - 2018/01/22 PY - 2018 N1 - https://doi.org/10.11648/j.ijhnm.20180401.13 DO - 10.11648/j.ijhnm.20180401.13 T2 - International Journal of Homeopathy & Natural Medicines JF - International Journal of Homeopathy & Natural Medicines JO - International Journal of Homeopathy & Natural Medicines SP - 13 EP - 17 PB - Science Publishing Group SN - 2472-2316 UR - https://doi.org/10.11648/j.ijhnm.20180401.13 AB - Aqueous extract from curry paste of some local soups commonly consumed in South East Nigeria were analysed for their physicochemical and antibacterial properties. Ingredients for soups namely ‘Kontomire’, ‘Ofensala’ and ‘Igbagba’ were either blanched in boiling water or un-blanched, blended into paste and the extracts were subjected to various analyses using standard methods. The results revealed that the soup water extracts were in the neutral pH values of 6.62-6.75. Proximate composition determination showed that the curry paste contained very low protein (0.57% to 1.60%). It was observed that all the soup extracts were able to inhibit the growth of S. aureus (19.0 mm-25.0 mm). In addition, soup extracts scavenged DPPH radical (2, 2-diphenyl-1-picrylhydrazyl) with values ranging from 41.41%-94.00%. The result from the phytochemical analysis showed that all the soups contained flavonoid (2.82mg/g-3.81mg/g). These findings may explain the medicinal value attributed to the soups by the local consumer. VL - 4 IS - 1 ER -
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