Determination of Mineral Elements in Selected Traditional Soups Consumed by Pregnant Women in Ebonyi State

Adequate mineral intake during pregnancy is critical for maternal health and foetal development. In Ebonyi State, South East Nigeria, dietary patterns during pregnancy are heavily influenced by traditional food systems, with locally prepared soups serving as major sources of micronutrients. This study determined the concentrations of calcium, iron, zinc, magnesium, potassium, and phosphorus in five traditional soups commonly consumed by pregnant women in Abakaliki and surrounding communities. Soup samples were prepared following traditional recipes obtained through structured interviews with pregnant women attending antenatal clinics. Following wet acid digestion, mineral concentrations were quantified by atomic absorption spectrophotometry. Findings showed that ofe onugbu (bitter leaf soup) had the highest iron content at 8.7 mg per 100 g serving, while oha soup provided the highest calcium concentration. Daily intake estimates based on reported serving sizes suggested that the studied soups could contribute approximately 30 to 60% of the recommended daily allowance for iron and calcium in pregnancy. Zinc concentrations were relatively low across all samples. These findings provide valuable nutritional data relevant to dietary counselling programmes for pregnant women in Ebonyi State and contribute to the evidence base for culturally appropriate nutrition interventions. Keywords: mineral analysis, traditional soups, pregnancy, Ebonyi State, atomic absorption spectrophotometry.