Synthesis and characterization of traditionally sourced food spice
Department of Food Science and Technology, Federal Polytechnic Ado Ekiti, Ekiti State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2020, 12(03), 082-089.
Article DOI: 10.30574/gscbps.2020.12.3.0271
Publication history:
Received on 20 August 2020; revised on 09 September 2020; accepted on 12 September 2020
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.
Keywords:
Plants; Nutrients; Flavor; Digestion; Health.
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Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
