%0 Journal Article
%T Physicochemical Properties of Aqueous Extract from Curry Paste of Selected Local Medicinal Soups in Eastern Nigeria
%J -
%D 2018
%X 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
%K Antibacterial
%K Aqueous Extract
%K ¡®Kontomire¡¯ ¡®Ofensala¡¯ ¡®Igbagba¡¯ Soups
%K Physicochemical Properties
%U http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=314&doi=10.11648/j.ijhnm.20180401.13