Chemical Composition and Physicochemical Properties of Selected Seed Spices in Ibadan Metropolis, Nigeria

Abstract

Monodora myristica (African nutmeg), Myristica fragrans (nutmeg) and Byrosocurpus dinklayer (Efu) are common spices used in the preparation of delicacies. The proximate composition of the seed flour and physicochemical properties of the oil were determined. The purpose of this study was to evaluate the chemical composition of the seed flours and physicochemical properties of the oil in order to know their domestics and industrial applications. The oil of M. myristica, M. fragrans and B. dinklayer were extracted with petroleum ether. The moisture, dry matter, crude fibre, fat, protein, ash and carbohydrate contents for M.myristica, M. fragrans and B. dinklayer ranged from 11.76-13.67, 88.24-89.30, 13.60-15.47, 5.28-14.65 7.90-10.41, 9.20-11.45 and 40.78-47.13% respectively. The acid values of M. myristica, M. fragrans and B. dinklayer were 0.70, 0.68 and 0.98 g/100g respectively. The values for oil under study suggested its edibility. The iodine values were 93.27, 89.30 and 106.72 g/100g respectively. Since the iodine values of the oil are lower than 100 (gI2/100 g sample) except B. dinklayer, the oils could be classified as non-drying oils. The peroxide values were 8.90, 5.12 and 9.60 g/100g respectively. The values indicate low levels of oxidative rancidity. The saponification values ranged from 179.03-188.64. The values suggested that the oils may be used in soap and shampoos.