Publisher: Bachudo Science Co. Ltd

Evaluation of The Chemical Composition of Indigenous Spices and Flavouring Agents

D. E. Okwu
KEYWORDS: Flavour, Nutritive Value, Spices, Storage.

ABSTRACT:

The work reports the chemical evaiuation, nutritional and flavouring potentials of sixindigenous spices (Zingiber officinale, Piper guineensls, Xylopia aethopica, Tetrapleura tetraptera, Monodora myristica and Cocos nucfera). The spicies contains crude protein (8.31 -38%), crude lipid p .50 -65.10%), carboh)(drate (.12.98 -75.1,6%), crude -fibre (3.23 -8.30%) and food energy (371 :66 - 671.06 gtcal). The spices are sources of minerals (Phosphorus, calcium, potassium and magnesium). The iodine value from the seed/fruit oils of the spices range from_ {9.60- 87.60mg/1 OOg), peroxide value (0.40-8.50 mg/g oil) saponification value (4.80··260mg/KOH/g oil) and the acid value (15.00-190.74 mg/COOH/g oil). The pation value (4.80··260mg/KOH/goil) and the acid value (15.00-190.74 mg/COOH/g oil). The peroxide value in the spices are generally low indicating good storage and flavouring properties.


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