Comparative quality evaluation of nigerian local oha dish produced with the selected spices; Dawadawa (Parkia biglobosa), UDA (Xylopia aethiopica), Uziza (Piper guineense) and Ehuru (Monodora myristica)

Piper guineense, Xylopiaaethiopica and Monodoramyristica seeds are among the plant parts commonly used as spices and studied evaluating the proximate composition while mineral parameters were evaluated using Atomic Absorption Spectrophotometer (AAS) methods. Antibacterial activity was assessed using the agar well diffusion method while gas chromatography and mass spectrometry were used for the phytochemical analysis. Results of the study showed that X. aethiopica seeds were high in percentage moisture content (9.60%), crude fiber (9.97%) and crude protein (28.67%) compare to P. guineense and M. myristica while P. guineense was high in percentage lipid (26.00%) and carbohydrate (63.05%). The differences in the moisture content, lipid, crude fibre, crude protein and carbohydrate were statistically significant (P<0-05). M. myristica seeds had a higher amount of copper (49.885mg/kg), potassium (2.835%), calcium (1.570%) and sodium (1.730%) than P. guineense and X. aethiopica seeds, while X. aethiopica seeds had a higher amount of zinc (33.675mg/kg) than M. myristica and P.guineense seeds. P. guineense seeds had a higher amount of iron (655.455mg/kg) than M. myristica and X.aethiopica seeds. The differences in the calcium, potassium, sodium, copper, iron, and zinc were statistically significant (P<0.05). Ethanol extract of X. aethiopica showed higher inhibitory effect (P<0.05) against Staphylococcus aureus with MIC of 3.125mg/ml and MBC 25mg/ml. Among the thirty five compounds detected in piper guineense, thirty two compounds in xylopiaaethiopica and thirty one compounds in Monodoramyristica, the common ones were Lauric anhydride, Dodecanoic acid and Octadecanoic acid. The present study had pontentials for microbial control with Xylopiaaethiopica showing the most inhibitory action.

Comparative study of the proximate and mineral components of five local spices (Denniettia tripetala, Monodora myristica, Piper guineense, Syzygium aromaticum, Xylopia aethiopica and) were investigated. The proximate composition revealed that the spices had considerable carbohydrate ranging from 26.2 – 53.4%, crude fibre 13.6 – 23.7%, crude protein 5.67 – 10.9%, but low ash 2.41 – 5.56%, moisture 8.61 – 17.7% and fat 2.34 – 24.3%; except D.tripetala and M. myristica with high moisture content of 17.7% and crude fat content of 24.3%, respectively. The EDXRF analysis shows the presence of mineral elements in the order of K ˃ Ca ˃ Fe ˃ Zn ˃ Sr > Se ˃ Mo ˃ Cu ˃ Mn ˃ Br > Rb. Statistical analysis indicates that there is no significant difference (α = 0.01, 0.05) in the mean contribution of the various sample. However, there is a relationship between the constituents of P.guineense and S. aromaticum, X. aethopica, D. tripetala and the elements (Mn, Br) and (Se, Zn). Generally, the findings indicate that the five spices are good sources of nutrients and mineral elements which could be exploited as great potentials for drugs and/or nutritional supplements.

Aim: This study was aimed at evaluating the effect of different spices on hepatic function in male mice exposed to lambda-cyhalothrin (LCT).
 Experimental design: A completely randomized experimental design using standard methods for analysis.
 Place and Duration of Study: This study was carried out in the Animal house, Department of Animal and Environmental Biology of Rivers State University, Nkpolu-Oroworukwo Port Harcourt, Nigeria. GPS 4o47'50''N 6o58'49''E. This study lasted for 35days. 
 Methodology: Forty-two male mice were randomly selected into six (6) groups A-F (n=7/group). Group B were gavage Cyhalothin (LCT) alone. Group C, D, and E were gavaged 10mg/kg/bw of LCT and 20mg/kg/bw/day of aqueous extract of Tetrepleura tetraptera, Piper guineense, and Xylopia aethiopicae respectively, while group F received 10mg/kg/bw of LCT together with the combination of the three spices. Vital organs were removed and weighed for organosomatic indices. Blood samples were collected by ocular puncture and analysis for liver biomarkers and antioxidant enzymes carried out. Vital organs were removed and weighed for organosomatic indices. Histological sections of the liver were mounted on slides, stained with hematoxylin and eosin (H&E). Photomicrographs were generated.
 Results: Results show a significant (p=0.05) increase in Alanine aminotransferase (ALT), Aspartate aminotransferase (AST) and Alkaline phosphatase (ALP) concentration in mice exposed to lambda cyhalothrin alone but a significant decrease observed in groups coadministered the spices. Also the level of all enzymatic antioxidants superoxide dismutase (SOD), Catalase (CAT) and glutathione (GSH) considered decreased in group with lambda cyhalothrin (LCT) alone while there was significant (p=0.05) increase in groups coadministered Tetrapleura tetraptera, Piper guineense and Xylopia aethiopica. Liver photomicrograph of animals exposed to lambda cyhalothrin alone shows lymphocyte infiltration in the portal vein while fewer lesions and regenerating hepatocytes were observed in groups coadministered the different local spices. It is concluded therefore that lambda Cyhalothrin induces liver injury and oxidative stress in the exposed mice. All the spices used in this study have significant antioxidant activity against liver injury due to their free radical scavenging potential although the efficacy is highest in combination of spices> Tetrapleura teraptera> Piper guineense > Xylopia aethiopica. For efficacy, individuals may use the combination of all spices, Tetrapleura tetraptera, Piper guineense and small doses of Xylopia aethiopica singly as an antioxidant supplement to counter the toxic effect of insecticides exposure.

An extensive body of research has consistently shown that most plants utilized as herbs possess therapeutic properties and serve as reservoirs of both nutritional and non-nutritive compounds. A diverse array of these compounds demonstrates a broad spectrum of health advantages, encompassing antioxidant and antibacterial properties that help protect the human body against infections and cellular oxidative processes. This study examines the vitamin, mineral, and nutritional makeup of three well-known African spices: African nutmeg (Monodora myristica), African guinea pepper (Xylopia aethiopica), and West African black pepper (Piper guineense). Though their extensive nutritional profiles are less well-documented in scientific research, these spices are essential to traditional African medicine and food. The study adopted the experimental method, and the samples were analyzed in triplicates. The IBM SPSS (version 25) statistical package was used in analyzing the results. The results show that P. guineense has the highest Iron content (68.75 mg/dl), Sodium content (287 mmol/L), and Chromium content (8.5 mg/dl); X. aethiopica has the highest Manganese content (3.35 mg/dl), while M. myristica is very high in sodium (287 mmol/L), potassium (304.50 IU) and phosphorus (282.20 mg/dl). P. guineense is richest in vitamin A (1747. 52 IU), and vitamin B2 (0.12 mg/dl), while M. myristica gave the highest amount of vitamin D (65.0 IU) and vitamin E (5.70 mg/100g). All three spices have high fiber content and are rich in dietary lipids, proteins, and carbs, according to proximate study of the seeds. Mineral examination revealed that these spices are good suppliers of macro minerals including sodium, potassium, and phosphorus; significant amounts of trace minerals, including manganese and iron, were also found. According to the study’s findings, Piper guineense, Xylopia aethiopica, and Monodora myristica are considered functional foods since they have significant nutritional and therapeutic value in addition to culinary advantages.

Aim: This study was aimed at evaluating the effect of coadministration of lambda cyhalothrin and different local spices on testicular histology in Swiss mice
 Experimental Design: A completely randomized experimental design using standard methods for analysis.
 Location and Duration of Study: This study was carried out in the Department of Animal and Environmental Biology, Rivers State University, Port Harcourt, Rivers State, Nigeria. GPS 4o47'50''N 6o58'49''E The study lasted for 14days.
 Methodology: Forty-two male mice were randomly selected into six (6) groups A-F (n=7/group). Group B were gavage 10mg/kg/bw/day of lambda cyhalothrin (LCT) alone. Group C, D, and E were gavaged 10mg/kg/bw/day of LCT and 20mg/kg/bw/day of Tetrepleura tetraptera, Piper guineense, and Xylopia aethiopica respectively, while group F received 10mg/kg/bw/day of LCT and 20mg/kg/bw/day of combination of the three spices. All animals were allowed access to cool clean water and standard rat pellet ad libitum. Twenty-four hours to the termination of the experiment, feed was withdrawn from the animals. From each mouse, 0.5g of testis was fixed in 10% formalin and sectioned with a Digital Microtome at 5µm thick and stained with Hematoxylin and Eosin (H &E). Photomicrographs were generated with a digital Microscope Biosphere Miller B with an image processor DN2 – Microscopy Image processing Software at X40 magnification.
 Results: Histological analysis of the testes reveal epithelium devoid of spermatogenic element in group B animals administered lambda cyhalothrin only, depicting that LCT impaired spermatogenesis in the mice. In group C the seminiferous epithelium had normal spermatogenic cell complement comparable to the control in group A. In group D, E and F there was gradual regeneration of the interstitial cells of leydig and the accompanying repopulation of the seminiferous epithelium. This reveals that Tetrapleura tetraptera seem to have a greater antioxidant and therapeutic effect against the cyhalothrin-induced reproductive toxicity in exposed animals compared to Piper guineense and Xylopia aethiopica. Therefore, uncontrolled dietary inclusion of Piper guineense and Xylopia aethiopica is not advised as it may hinder spermatogenesis in males. Also, regulatory bodies should ensure that people and wildlife are not exposed to pesticides and insecticides at levels that may cause adverse effects by restricting the handling of such pesticides to Professionals.

Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.

The antibacterial activity of Monodora myristica, Xylopia aethiopica, Piper guineense, Tetrapleura tetraptera against selected human pathogens like Escherichia coli, Staphylococcus aureus, Klebsiella pneumonia, Pseudomonas aeruginosa, Salmonella typhi and Streptococcus mutans were ascertained using standard microbiological procedures. The herbaceous plants were sun dried and ground into powdery form. Fifty grams (50 g) each of the herbaceous plants were submerged into three (3) different extraction solvents (Ethanol, Methanol and Aqueous) in a conical flask, the flask were shaken intermittently for 24 hours. The herbaceous plants were sieved using whatman number one filter paper. The sieved extracts were allowed to air dry and the dried extracts were stored in a sterile sample bottle in the refrigerator until use. Agar well diffusion technique was used to determine the antibacterial activity/efficacy of the herbaceous plants. The antibacterial activity of ethanol, methanol and aqueous extracts of Azadirachta indica were determined. The result showed that aqueous extract had antimicrobial activity against all the test bacteria, ethanol extract had activity against Staphylococcus aureus, Klebsiella pneumoniae and Escherichia coli, but showed no activity against Pseudomonas aeruginosa, Streptococcus mutans and Salmonella typhi. Methanol extract had activity against Staphylococcus aureus, Klebsiella pneumoniae and Escherichia coli. Aqueous extract had activity similar to that of ethanol and methanol except that Streptococcus mutans which showed resistance to ethanol and methanol extracts was susceptible to aqueous extracts. Phytochemical analysis conducted shows that the herbaceous plant extracts contains substances such as alkaloids, saponin, tannin, flavonoid and phenol. The result obtained from this study revealed that these herbaceous extracts possess bioactive substances which had antibacterial activity on the test bacterial used in the study. Ethanol, methanol and aqueous extracts of Azadiractha Indica, Monodora myristica, Xylopia aethiopica, piper guineense, and Tetrapleura tetraptera had a remarkable activity against Staphylococcus aureus, E.coli and Klebsiella pneumonia while Pseudomonas aeruginosa, Streptococcus mutans and Salmonella typhi were resistant to both ethanol and methanol extracts. However, further in vitro and in vivo studies should be carried out to identify the active constituents responsible for their antibacterial activity.

Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.

The most cited plant drugs during an ethnobotanical survey conducted for traditional healers and resource persons in southern Benin, used in the treatment of female infertility, were the subject of a phytochemical screening. It aims to determine the chemical substances that are conferred on the plants. These chemical substances are the pharmacological properties that are used for the treat of ailment recognized as being the origin of this disease. As a result, we studied the cytotoxicity of each herbal drug. In total, the organs of 17 plant species involved in this study are Aframomum melegueta, Allium cepa, Anchomanes deformants, Baphia nitida, Carissa spinarum, Elaeis guineensis, Garcinia cola, Kigelia africana, Monodora myristica, Morinda lucida, Musa sapientum, Olax subscorpioidea, Piper guineense, Pterocarpus erinaceus, Pupalia lappacea, Tetrapleura tetraptera, Xylopia aethiopica. The results obtained indicate that the richness in phytochemical element is a function of the species. Thus, Aframomum melegueta, Garcinia kola, Monodora myristica, Tetrapleura tetraptera, Xylopia aethiopica, and Anchomanes difformis are rich in catechin and/or gallic tannins, mucilages, reducing compounds, anthocyanins and/or leucoanthocyanins. On the other hand, no drugs is at same time rich in free anthracenics, steroids and / or terpernoids, alkaloids, saponosides, and quinone derivatives. The calculated CL50 values for each of the plant organs are all greater than 0.1 mg / ml. None of them is toxic. However, the non-toxicity of an herbal drug does not mean the same with the multispecies recipe in which it is used. Pharmacological tests of the various recipes used are also of significant importance.

A study was conducted to evaluate the effects of three different spices of Monodora myristica (African Nutmeg), Zingiber officinale (Ginger), and Piper guineense (African Black Pepper) on nutrient composition and organoleptic characteristics of dried rabbit meats. The three spices collected as seeds were processed into meals and applied on the fresh meat cut (loin) obtained from 10 rabbit bucks. The treatments were arranged as: T (200g meat without 1 spice) which served as control, T (200g meat +5% Nutmeg) T (200g meat + 10% Nutmeg) 2 3 ,T (200g meat + 5% African Black Pepper) T (200g meat +10%) T (200g meat +5% 4 5 6 Ginger) T (200g meat +10% Ginger). Each treatment was oven-dried before presented to 7 taste panel that adjudged the test for colour, flavour, tenderness, juiciness and overall acceptability. Samples of each spice and the processed meat were analyzed for nutrient composition. Result obtained showed that the meat is made up of protein, 50.52%, fat 6.45%, ash 5.05%, fibre 3.23%. Proximate composition of Ginger showed that it was significantly (P<0.05) higher in protein and Ash but lowest in fat and fibre while Nutmeg recorded highest fat and lowest protein level. African Black Pepper however recorded highest (P<0.05) level of fibre. The mineral and Phytochemical results of the spices indicated that Ginger and Nutmeg contained moderate levels of Phenols, saponins and glycoside. However, Ginger was higher in flavonoid and Ca even as Nutmeg was higher in flavonoid and K. African black pepper was high in Saponins, Alkaloid, Cu and Na than other spices. Results also indicated that there were significant (P<0.05) differences in terms of flavour, tenderness and overall acceptability even as meat spiced with Zingiber officinale scored highest (P<0.05) in tenderness, flavour and overall acceptability at 5% and 10% level using a 9-point hedonic scale, followed by Monodora myristica, which was not different (P>0.05) from the control while the least score was recorded in Piper guineense. Similarly, nutritional composition of meats improved in terms of protein, ash and fibre significantly (P<0.05) especially Zingiber officinale in terms of increased protein, minerals and fibre while reducing fat compared to other spices.

Spices are generally consumed because of the taste and flavor they add to food. Some are also consumed because of their medicinal properties. We herein report on the nutrient and antinutrient compositions of five Ghanaian spices namely Xylopia aethiopica, Piper guineense, Monodora myristica, Aframomum melegueta and Parkia biglobosa. Nutritional composition was assessed by proximate analysis, minerals by atomic absorption spectrophotometry while titrimetric methods were utilized in vitamin C and antinutrients analysis. P. biglobosa was rich in proteins (38.60%) and had highest moisture content (32.79%). The highest levels of ash, fiber, fat and carbohydrates were observed P. guineense (11.90%), A. melegueta (31.12%), M. myristica (31.01%) and X. aethiopica (50.1%) respectively. Calorific values for all spices were between 243 and 402 kcal. Calcium, magnesium, potassium and iron were the most abundant minerals with levels ranging from 2.67 to 5,381.88 mg/kg. Zinc, copper and manganese were present i...

The use of natural antioxidants in the preservation of food is preferred over synthetic compounds. Spices show potential health benefits as they possess antioxidant activity. This study was designed to screen the antioxidant properties of Aframomum sceptrum, Xylopia aethiopica, Monodora myristica and Allium sativum using four different extractive solvents (water, ethanol, methanol and heated water). Phenolic content, total antioxidant capacity, reducing power and ascorbate oxidase activity were assayed. Methanolic extract of these spices showed relatively higher amounts of total phenolics than the other extracts. Total antioxidant capacity of the heated water extract of all the spices investigated was significantly higher than the levels obtained for all other extracts. The results further revealed that the reducing powers of spices were directly proportional to concentrations and their ascorbate oxidase activities were comparable. Local spices therefore possess antioxidant properties that can be used by food and pharmaceutical industries as potential sources of natural antioxidants. Key words: Aframomum sceptrum, Allium sativum, antioxidant capacity, Monodora myristica, phenolic content, Xylopia aethiopica.

Although spices are added to food in small quantities for their flavour and aroma, they also have impact on the health of consumers. This study aimed at ascertaining the nutritional and elemental composition of the most preferred forest spices used amongst Itsekiri ethnics in Delta state, Nigeria. The most preferred spices were determined through questionnaire administration to 143 users and sellers. Crude protein, fat, fibre, ash and moisture content were analyzed using the standard methods of the Association of Official Analytical Chemists (AOAC). Elemental analysis was done using PIXE accelerator to detect the heavy metals (Mg, Al, Si, Cr, Fe, Zn, Mn & Cu) in the five most preferred local spices. One way ANOVA was used to separate the means of the elements while mean comparison was done with LSD. The five most preferred spices include Monodora myristica, Xylopiaa ethiopica, Parinari excelsa, Aframomum subsericeum and Ighereje (Itsekiri local name). Xylopiaa ethiopica had the highest Crude protein (16.83%) while Parinari excelsa had the lowest percentage crude protein (11.67%). Monodora myristica had highest moisture content (10.8%) while Xylopia aethiopica had the lowest (6.52%). Elemental analysis revealed magnesium as the highest in concentration for Ighereje (3079.03ppm). Silicon and manganese were found to be higher in Aframomum subsericeum with 1488.2ppm and 148.9ppm respectively. Overall, the spices were found to contain significant nutrients required for good health. However, the concentrations of some elements in the spices per 1 kg samples were higher than the WHO/FAO maximum permissible daily limit which could make the spices not safe for daily consumption. But very little quantity are needed as flavourant (usually below 50g/family NOT individual), therefore consumption of the forest spices may be deemed safe for consumption.

The growing demand for spices, driven by their health benefits and global interest in natural products, emphasizes the significance of plants used as spices. This research investigated the nutritional composition and phytochemical constituents of four spices commonly used in local dishes by the population in Delta State, Nigeria. Plant samples were screened in powdered form using standard procedures to determine their proximate composition, mineral and phytochemical constituents. Crude protein ranged from 15.31% in Aframomum sceptrum to 11.35% in Piper guineense. Crude fat varied from 12.82% in Piper guineense to 5.20% in Aframomum sceptrum. Crude fiber was highest in Parinari excelsa at 19.44% and lowest in Aframomum sceptrum at 7.29%. Chrysobalanus icaco had the highest ash content at 3.80%, while Piper guineense had the lowest at 2.44%. Chrysobalanus icaco contained the highest levels of potassium (627.80 mg/100 g), and Piper guineense had the lowest amounts of potassium (290.20 mg/100 g). Chrysobalanus icaco was high in calcium (240.00 mg/100 g), and Piper guineense had the lowest amount (115.00 mg/100 g). Phytochemical analysis of the spices revealed the presence of resins, phytosterols, phenolic compounds, saponins, steroids, quinones, cardiac glycosides, flavonoids, alkaloids and coumarins. This study shows that the studied spices are rich in nutritional composition and can be used as food supplements, while their phytochemical constituents indicate their importance in medicinal preparations.

Medicinal plants used as excipients in the history in Ghanaian herbal medicine