M.Sc. Dissertation
A study was conducted to develop extruded instant mixed mushroom soup supplemented
with banana, soybean and orange fleshed sweet potatoes. The nutritional qualities,
physical properties, sensory acceptability and the shelf life of the developed product were
evaluated. Proximate compositions were determined to evaluate the potential of the
product to supply energy and required nutrients. Moisture, ash, protein, fiber, ether
extract, carbohydrate and energy content ranged from 4.41% to 9.61%, 2.91% to 3.81%,
and 34.46% to 35.45%, 2.10% to 2.35%, 18.14% to 19.16%, 30.02% to 36.46%, and
432.72 to 444.31 kcal/100 g, respectively. The colour values were significantly different
between all samples, angle of repose was 41.39 to 50.19o and viscosity was 15-29mPa.s.
Results indicated that as the amount of soybean flour increased, the appearance of the
instant mixed mushroom soup changed favorably in terms of colour, angle of repose and
viscosity. The formulations were good in sensory quality and were highly acceptable
with sample C being the most acceptable, followed by sample A. Sample B was the least
acceptable by consumers. Formulation C composed of Mushroom (8%), Banana (17%),
Soybean (70%) and OFSP (5%), provide 444.31kcal/100g energy and 34.46% protein
was nutritionally superior and sufficient to meet day-to-day nutritional requirements as a
food supplement. The study indicated that instant mixed mushroom soup can be safely
stored for less than one month after being opened. Preparation of this instant mixed
mushroom soup is so easy that it can be termed as convenient healthy mixed soup.