Preliminary Investigation On Use Of Mushroom To Replace Beef And Turkey For Pepper Soup

Soups have ingredients that are similar to Paleolithic diets. They have potential to provide high unsaturated fatty acids, high ? 3/? 6 ratio of fatty acids, fiber, phytochemical and proteins. Mushroom with its array of health benefits is underutilized in developing countries like Nigeria. In order to popularize and promote its consumption, this research work looked into the possibility of replacing meats with mushroom in pepper soup for enhanced nutrition. Nigerian Pepper soup was prepared with mushroom, beef and turkey. Seasoning and spices were added and the soups were subjected to proximate analysis (on a wet basis) and sensory evaluation using a preference test. The use of mushroom could be encouraged to replace meats in the preparation of pepper soup to serve as an anti-inflammatory dietary pattern, which could help to fight diseases related to chronic inflammation, including metabolic syndrome.