Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Table 3

Ingredient	Quantity in different variations of the soup
	1	2	3	4	5	6
	With stock fish head thickened with “ukpo”	With smoked fish thickened with cocoyam paste	With beef & stock fish head thickened with “ukpo”	With beef and stock fish head thickened with cocoyam paste	With beef, dry fish, & stock fish head thickened with “ukpo”	With beef, dry fish, & stock fish head thickened with cocoyam paste
Ora leaves (shredded)	40	60	90	90	60	60
“Ukpo”	15	—	10	—	20	—
Cocoyam paste	—	150	150	—	—	200
“Ukazi” leaves (sliced)	—	—	—	—	30	—
Smoked fish	—	100	—	—	—	—
Beef (raw)	—	—	95	95	150	150
Boiled beef	—	—	54	47	98	98
Beef stock	—	—	46	73	76	76
Stock fish head	45	—	60	60	93	93
Dry fish	—	—	—	—	88	88
Palm oil	20	30	50	50	100	100
“Uziza” leaves (sliced)	—	—	—	—	—	30
“Ogiri”	—	—	—	—	—	30
Crayfish (ground)	4	5	15	—	12	12
Fresh pepper (ground)	5	5	15	6	10	10
Bouillon cube (Knorr)	2	4	4	4	4	4
Salt	3	5	10	15	15	15
Water	900	900	900	1000	1500	1200
Yield	597	851	750	969	1655	1586

“Ora” leaves: Pterocarpus soyauxii; “ukpo”: Mucuna urens; “ukazi” leaves: Gnetum africanum; “uziza” leaves: Piper guineense; “ogiri”: Ricinus communis.