Abstract
Food spices are used globally for diverse culinary and ethno medicinal applications. Therefore the objective of this study was to synthesize food spice from locally available plants (Lippia multiflora leaves, O. gratissimum leaves, ginger (Zingiber officinale) and black pepper (Piper nigrum) seeds), and evaluate its proximate composition, mineral elements, anti-nutritional characteristics, microbial properties, some functional properties and sensory evaluation using trained panelists. The percentage proximate composition revealed that the spice had moisture content of 14.18; protein 11.14; ash 4.31; crude fibre 3.18; fat 19.17 and carbohydrate 48.02 % respectively. The spice had considerable amounts of phosphorus (139.18 ppm), potassium (317 ppm), calcium (63.15 ppm) and vitamin C (38.8 ppm), while zinc and copper were low. The respective phytate, oxalate and tannin values for the food spice was; 8.17 mg/100 g, 0.03 mg/100 g and 3.64 mg/100 g respectively The sample was analyzed for pH (6.17), titratable acidity (1.37), solubility (6.14), water absorption capacity (3.1) and swelling power (18.17) respectively. The total viable count for the spice was considerably low (3 cfu/ml), while coliform bacteria was not detected in the sample. 10 trained panelists assessed the spice and rated its overall acceptability as high. These results indicate that the spice has good physicochemical attributes and contains appreciable amount of food nutrients which can find suitable application in nutrition, food fortification and formulation, and processing.
Highlights
Spices constitute an important group of agricultural commodities, which are virtually indispensable in the culinary art
Sample sourcing Matured, blemish free, freshly harvested, leaves of Lippia multiflora and O. gratissimum; rhizomes of ginger (Zingiber officinale) and black pepper (Piper nigrum) seeds were procured from local farms, near Ekiti State ADP farms, close to Aba Erinfun, Ikare Road, Ado Ekiti, Ekiti State, Nigeria
A diet that can provide 1-2 % calorific energy as fat is sufficient for humans, since excess fat is implicated in some cardio-vascular ailments and ageing [20]. These results reveal that this processed spice has adequate nutrients to satisfy calorie and protein demands
Summary
Spices constitute an important group of agricultural commodities, which are virtually indispensable in the culinary art. A spice is a dried fruit, seed, root, bark or vegetative substances primarily used for flavouring, colouring or preserving foods. Sometimes a spice is used to hide other flavours. Spices can be a sort of substances (e.g ginger, nutmeg, cinnamon, cloves etc) used to flavour foods, and can be termed as condiments [1]. The universal use of spices is to flavour foods, this implies its attributes to impact, as well as improve unappetizing and unpalatable foods. Though such foods may be attractive to look at or balanced nutritionally, the essential reflexes required and digestive processes may not be activated without good aroma and taste. Spices are distinguished from herbs which are part of leafy green plants and used for flavouring or as garnish
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