Abstract
Local spices obtained from three markets (Shendam, Chip and Mangu) were analysed. The results show that the spices contain high amounts of fats (22–40%) and crude protein (22–46%). The crude fibre content was found to range from 11 to 25% while the total carbohydrate content was found to range from 7 to 15%. The mineral contents of the spices were also determined and found to be high in potassium, calcium and magnesium. Cobalt, chromium, nickel and manganese are also present in appreciable quantity. The level of lead was below the WHO recommended limit of 50 mg/kg. The amino acid profiles of the spices show that the spices contain both essential and non-essential amino acids. The observed variation in the levels of nutrients between the spices could be due to the methods of preparation and handling as well as on the different materials used for the preparation of the spices.
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