Nutrient composition and shelf life evaluation of instant soup mix from dehydrated vegetables

Abstract:

How can nutrient-dense convenience foods be developed from locally available vegetable sources without losing their health benefits during processing? This research addressed that question by formulating and evaluating an instant soup mix prepared from dehydrated carrots, spinach, tomatoes, and onions. Three formulations (A, B, and C) were prepared by varying the ratios of dehydrated vegetable powders and spice blends. Proximate composition was determined following AOAC standard methods, while shelf life was assessed over 90 days at ambient storage (28±2°C) and refrigerated conditions (4±1°C). Formulation B recorded the highest protein content (9.1 g/100 g) and dietary fibre (7.9 g/100 g), whereas Formulation C had the highest carbohydrate value (55.1 g/100 g). Moisture content across all formulations ranged from 5.1% to 6.2%. Sensory evaluation by a 15-member trained panel showed that Formulation B received the highest overall acceptability score (7.8 out of 9). Microbial counts remained within acceptable limits for all three formulations throughout 90 days under refrigerated storage. However, samples stored at ambient temperature showed marginal increases in total plate count after day 60. The research confirms that dehydrated vegetable-based soup mixes retain meaningful nutritional value and can maintain acceptable quality for up to three months when stored properly.