By Gbeyonron, Francisca Mlumun
The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits were sundried for 72h, cooked with ground egusi, beniseed and groundnut seeds as thickeners. Proximate and micronutrient were determined using standard analytical procedures. Data were analyzed using descriptive statistics. Duncan,s new multiple range test at 5% probability was used to separate and compare means and was accepted at (p≤0.05) for the organoleptic test. Proximate composition for fresh uncooked pawpaw fruits had higher moisture (72.57%), carbohydrate (20.55%), crude fibre (2.68%), protein (1.65%), ash (1.45%) and fat (1.10%) relative to those of garden egg fruits 90.54, 3.92, 2.55, 1.52, 1.36 and 0.11%, respectively. Dehydration increased nutrient values for garden egg fruits relative to pawpaw fruits.