Quality evaluation of dried vegetables for preperation of soups

Abstract

Soup is very easy to make and use ingredients that are easy to purchase and not costly. Soup also provides a very, healthy and nutritious meal. , They are also rich in vitamin C and vitamin E, which are both very powerful antioxidants As well as containing large amount of vitamin A, vitamin B and k plus minerals such as potassium, calcium, phosphorous manganese and iron. Tomato, mushroom and spinach soup powder was prepared by sun drying method.Moreover, powder was analyzed for its various physiochemical attribute i.e. moisture, ash by A.O.A.C. (1970) method,protein by Micro-kjeldahl method fatby SOCS PLUS system and calcium. The spinach soup powder was high in all nutrients such as fat; calcium and mineral in comparison of tomato and mushroom, but the protein value are high in mushroom.